1. Recipes

How to Make Roasted Eggplant and Red Bell Pepper Salad - A Step-by-Step Guide

Roasted Eggplant and Red Bell Pepper Salad is a tantalizing and flavorful dish that is perfect for a light and healthy meal or as a delicious side dish. The combination of tender roasted eggplant, vibrant red bell peppers, and tangy vinaigrette creates a mouthwatering medley of flavors and textures. This salad is both visually stunning and incredibly delicious, making it a crowd-pleaser for any occasion.

When it comes to roasting vegetables, eggplant and red bell peppers are a winning...

Read more Snack recipes

Ingredients

  • 6 medium red bell peppers, halved and seeded
  • 4 small baby eggplants, halved lengthwise
  • salt and freshly ground black pepper to taste
  • 4 tablespoons olive oil, divided, or more as needed
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, chopped
  • 2 dashes chile sauce
  • 1 (6 ounce) jar artichoke hearts
  • ½ cup oil-packed sun-dried tomatoes, drained
  • 4 large fresh basil leaves

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 25 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • 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.
  • 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.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • 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.
  • 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.

    • Nutrition

    315 cal.

    • Total Fat: 17g
    • Saturated Fat: 2g
    • Sodium: 336mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 17g
    • Total Sugars: 16g
    • Protein: 8g
    • Vitamin C: 255mg
    • Calcium: 55mg
    • Iron: 2mg
    • Potassium: 1385mg

    Categories

    Salad recipes
    Appetizer recipes
    Vegetarian recipes
    Side recipes
    Mediterranean recipes