Roasted Eggplant and Bell Pepper Salad

March 3, 2021 Receipt BBQ & Grilling 0

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.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Time Details

PREP :

COOK : 30 mins

TOTAL : 1 hr

SERVING : 4

YIELD : 4 servings

Step 1

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

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Step 2

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.
Step 3

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.