Roasted Eggplant Salad with Tomatoes and Peppers (Edit recipe)

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This Roasted Eggplant Salad with Tomatoes and Peppers is a fresh, vibrant and delicious dish that can be prepared ahead of time. It can be enjoyed as an appetizer with some sliced bread or pita for dipping. Or you can serve it alongside grilled meats or fish as a side dish.

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PREP TIME

40 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6

Ingredients

2-3 Eggplant, globe eggplant (2 large or 3 medium)
6 Tbsp Extra Virgin Olive Oil, divided
2 Persian Cucumber, small, finely chopped
2 Green Onion (Scallion), thinly sliced
1 Red Bell Pepper, medium, finely chopped (or shepherd pepper)
1 Green Bell Peppers, small, finely chopped (or cubanelle)
1 Tomato, large, diced
2 Tbsp Parsley, finely chopped
2 Tbsp fresh Dill, finely chopped
2 Tbsp Lemon Juice, fresh
Kosher Salt, to taste
Ground Fresh Black Peppercorns, to taste
Bread, sliced, or flat bread of choice for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425F.
Using a sharp knife, slice each eggplant in half, lengthwise. Drizzle the flesh of each eggplant with olive oil, around 3 tablespoons total. Line a baking sheet with parchment paper and place the eggplants in a single layer, flesh-side down. Transfer to the oven and cook, undisturbed, until the eggplants are fork-tender and the flesh turns deep brown, around 35 minutes or longer depending on the size of the eggplants.
Place a wooden cutting board with one edge positioned over your sink and the other end propped up by a small plate to create a slope. Transfer the eggplants to the board, flesh-side down, and place a second board or large platter overtop to weigh them down. Let the eggplants drain 30 minutes or until most of the bitter liquid is gone.
Meanwhile, in a large bowl, combine the cucumbers, green onion, red pepper, green pepper, tomato, parsley, dill, lemon juice, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and let sit 10 minutes before tasting and adjusting with salt and pepper as desired.
To serve, place each eggplant on a large platter, flesh-side up. Using a spoon, mash the flesh and equally distribute the salad over each eggplant. Mix the eggplant flesh with the salad to combine and spread over sliced bread or flat bread of choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	14 g
Carbohydrates:	7 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	13 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.