Roasted Eggplant and Red Bell Pepper Salad

Roasted Eggplant and Red Bell Pepper Salad
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    4 People
  • VIEWS
    7

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

  • Carbohydrate
    39 g
  • Fiber
    17 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    336 mg
  • Sugar
    16 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat 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

Step

Bake in the preheated oven until beginning to char, about 45 minutes.

03

Step

While 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

Step

Line 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

Step

Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.

06

Step

Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting. (50 minutes)

07

Step

Whisk 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

Step

Let 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

Step

Combine 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)

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.

Aylin Stracke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 2 Ratings)
Total Reviews: (10)
  • Tate Rohan

    Be sure to let the eggplant cool before handling, or you'll burn your fingers!

  • Gudrun Johnson

    The balsamic dressing really ties everything together. Don't skip the fresh basil garnish!

  • Reyes Kessler

    So glad I found this recipe! It's a delicious and healthy way to enjoy eggplant and peppers.

  • Brycen Pollich

    I added a sprinkle of feta cheese for an extra layer of flavor. It was delicious!

  • Magnolia Miller

    I made this for a summer barbecue, and it was a huge hit. Everyone loved the smoky eggplant and sweet peppers.

  • Coy Bergstrom

    This is a great make-ahead salad. The flavors meld together even more as it sits.

  • Oral Satterfield

    I didn't have chile sauce on hand, so I used a pinch of red pepper flakes instead. It worked perfectly.

  • Oral Littel

    Next time I think I'll try grilling the eggplant and peppers for an even smokier flavor.

  • Kasandra Von

    This recipe is a keeper! I'll definitely be making it again and again.

  • Jensen Corkery

    This salad is absolutely amazing! The combination of flavors is incredible, and it's surprisingly easy to make.

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