Eggplant Antepasto
Delight your taste buds with the vibrant flavors of Eggplant Antepasto, a Mediterranean-inspired dish that’s as versatile as it is delicious. This roasted vegetable medley features tender eggplant, sweet red and yellow bell peppers, and caramelized red onion, all brought to life with a zesty dressing of extra virgin olive oil, red wine vinegar, capers, and fresh parsley. Enhanced with notes of garlic and dried oregano, this dish pairs wonderfully with crusty bread or crackers and can be served warm, chilled, or at room temperature. Perfect as an appetizer, side dish, or part of a mezze platter, Eggplant Antepasto is a crowd-pleasing option for any occasion. With just 15 minutes of prep and simple roasting techniques, this recipe is as easy as it is flavorful—your go-to for Mediterranean-inspired dining!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 3 cloves Garlic
- 5 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and bell peppers. Dice the eggplants into bite-sized cubes, and cut the bell peppers into strips.
Peel and slice the red onion into thin wedges, and mince the garlic cloves.
In a large mixing bowl, toss the eggplants, bell peppers, red onion, and garlic with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or lightly greased.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway through, until the eggplant is tender and lightly browned.
Remove the roasted vegetables from the oven and let them cool for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, capers, dried oregano, and chopped fresh parsley.
Transfer the roasted vegetables to a serving dish or large bowl. Pour the dressing over the vegetables and toss gently to combine.
Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
Serve the eggplant antepasto warm, at room temperature, or chilled. Pair it with crusty bread, crackers, or serve as a side dish.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 45.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3437 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
