Description
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
- 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
Instructions
- 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 cook
- stirring
- until browned
- 5 to 7 minutes. Transfer to a plate.
- Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook
- stirring
- until softened
- about 5 minutes. Add tomato
- garlic
- parsley
- salt
- and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
- Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
- Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 55 mins
Servings: 4