Roasted Eggplant and Red Pepper Salad Recipe

The Roasted Eggplant and Red Pepper Salad Recipe is a delicious, smoky, and vibrant dish that is perfect for any occasion. This Mediterranean-inspired salad combines the rich, creamy texture of roasted eggplant with the sweet and slightly charred flavor of red bell peppers. The addition of fresh herbs, garlic, and a light lemon dressing enhances the natural flavors, making it an irresistible side dish or appetizer.

Eggplant and red bell peppers are not only flavorful but also packed with essential vitamins, minerals, and antioxidants. This salad is naturally vegan, gluten-free, and incredibly easy to make. Whether you serve it warm, at room temperature, or chilled, this dish is a crowd-pleaser.

Nutrition Information (Per Serving)

• Calories: 150
• Carbohydrates: 18g
• Protein: 3g
• Fat: 7g
• Fiber: 6g
• Sugar: 8g
• Sodium: 250mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 30 minutes
• Resting Time: 10 minutes
• Total Time: 55 minutes
• Cuisine: Mediterranean
• Course: Salad / Side Dish
• Servings: 4
• Calories Per Serving: 150

Equipment Needed

• Baking sheet
• Parchment paper
• Knife and cutting board
• Mixing bowl
• Tongs
• Whisk

Ingredients

• 1 large eggplant (or 2 medium), diced into 1-inch cubes
• 2 large red bell peppers, cut into strips
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pine nuts (optional)

Instructions

Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and dry the eggplant and red bell peppers.
3. Cut the eggplant into 1-inch cubes and the red bell peppers into strips.
4. Place the vegetables on the baking sheet.

Step 2: Season and Roast

1. Drizzle the vegetables with 2 tablespoons of olive oil.
2. Sprinkle with salt, black pepper, and smoked paprika.
3. Toss everything together until well-coated.
4. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly charred.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, balsamic vinegar, and minced garlic.
2. Set aside.

Step 4: Assemble the Salad

1. Remove the roasted vegetables from the oven and let them cool slightly for about 10 minutes.
2. Transfer the roasted eggplant and red bell peppers to a mixing bowl.
3. Drizzle the dressing over the vegetables and gently toss.
4. Add chopped parsley and mix again.

Step 5: Serve

1. Transfer to a serving platter.
2. Optionally, top with crumbled feta cheese and toasted pine nuts for extra flavor and texture.
3. Serve warm, at room temperature, or chilled.

Serving Suggestions

• Serve this salad as a side dish alongside grilled meats, fish, or tofu.
• Enjoy it as a light lunch with crusty bread or pita.
• Mix it into quinoa or couscous for a more filling meal.
• Use it as a topping for toast or in a wrap.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat lightly or enjoy cold as a refreshing salad.
• Do not freeze, as the texture of roasted eggplant may change.

Conclusion

This Roasted Eggplant and Red Pepper Salad Recipe is a simple yet elegant dish packed with rich, smoky flavors and a hint of tanginess. It’s healthy, easy to make, and perfect for any meal. Whether you’re looking for a light appetizer, a nutritious side, or a flavorful addition to your meal prep, this salad is a great choice. Try it today and savor the delicious combination of roasted vegetables with fresh herbs and zesty dressing!