For an extra layer of flavor, consider grilling the bell peppers over an open flame until charred before placing them in the oven. This imparts a deeper smoky flavor. The quality of your balsamic vinegar will significantly impact the final flavor. Use a good quality balsamic vinegar for best results. Feel free to add other Mediterranean vegetables such as zucchini or yellow squash to the salad for added color and texture. This salad is best served at room temperature, allowing the flavors to meld together beautifully. It can also be made a day ahead and stored in the refrigerator.
Roasted Eggplant and Red Bell Pepper Salad
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS7
This vibrant and flavorful salad sings with the smoky sweetness of roasted red bell peppers and the creamy texture of eggplant. Enhanced with tangy balsamic, fragrant garlic, and the delightful addition of artichoke hearts and sun-dried tomatoes, it's a Mediterranean masterpiece perfect as an appetizer or light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Fiber17 g
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Protein8 g
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Saturated Fat2 g
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Sodium336 mg
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Sugar16 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet. (5 minutes)
02
StepBake in the preheated oven until beginning to char, about 45 minutes.
03
StepWhile peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes. (10 minutes)
04
StepLine a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet. (10 minutes)
05
StepRemove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
06
StepRoast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting. (50 minutes)
07
StepWhisk 3 tablespoons olive oil, balsamic vinegar, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use. (5 minutes)
08
StepLet eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin. (25 minutes)
09
StepCombine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Tate Rohan
Jul 2, 2025Be sure to let the eggplant cool before handling, or you'll burn your fingers!
Gudrun Johnson
Jul 1, 2025The balsamic dressing really ties everything together. Don't skip the fresh basil garnish!
Reyes Kessler
Jun 30, 2025So glad I found this recipe! It's a delicious and healthy way to enjoy eggplant and peppers.
Brycen Pollich
Jun 30, 2025I added a sprinkle of feta cheese for an extra layer of flavor. It was delicious!
Magnolia Miller
Jun 29, 2025I made this for a summer barbecue, and it was a huge hit. Everyone loved the smoky eggplant and sweet peppers.
Coy Bergstrom
Jun 28, 2025This is a great make-ahead salad. The flavors meld together even more as it sits.
Oral Satterfield
Jun 28, 2025I didn't have chile sauce on hand, so I used a pinch of red pepper flakes instead. It worked perfectly.
Oral Littel
Jun 28, 2025Next time I think I'll try grilling the eggplant and peppers for an even smokier flavor.
Kasandra Von
Jun 28, 2025This recipe is a keeper! I'll definitely be making it again and again.
Jensen Corkery
Jun 27, 2025This salad is absolutely amazing! The combination of flavors is incredible, and it's surprisingly easy to make.