Roasted Eggplant and Bell Pepper Salad

Roasted Eggplant and Bell Pepper Salad This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it’s delicious! Garnish with dill or parsley.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 30 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Per Serving: 133 calories; protein 3g; carbohydrates 17.2g; fat 7.3g; sodium 47.3mg. You can substitute cilantro for parsley, if you like.