Roasted Eggplant and Bell Pepper Salad

Name: Roasted Eggplant and Bell Pepper Salad
Cook time: 30 min
Yield: 4 servings
Cuisine: United Kingdom
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; alt and ground black pepper to taste'

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.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

Step: 3

Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

NUTRITION FACT

Per Serving: 133 calories; protein 3g; carbohydrates 17.2g; fat 7.3g; sodium 47.3mg.

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