Roasted Eggplant Aubergine and Pepper Salad
Bursting with Mediterranean flavors, this Roasted Eggplant Aubergine and Pepper Salad is a vibrant, healthy dish perfect for any occasion. Featuring tender cubes of roasted eggplant, sweet caramelized bell peppers, and silky red onion, this salad is elevated by a zesty dressing made with fresh lemon juice, garlic, parsley, and basil. A generous addition of black olives adds a briny depth, while the roasting technique intensifies the natural sweetness of the vegetables. Ready in under an hour, this versatile salad can be enjoyed warm, at room temperature, or chilled, making it a fantastic choice for potlucks, picnics, or a refreshing side to your favorite grilled dishes. Packed with wholesome ingredients and bold flavors, it’s a must-try recipe that emphasizes simplicity and seasonal produce.
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 1 medium red onion
- 3 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 cup black olives, pitted and sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash the eggplants and bell peppers thoroughly. Cut the eggplants into 1-inch cubes and the bell peppers into large chunks, discarding the seeds and stems.
Peel and slice the red onion into thin wedges.
Place the eggplant cubes, bell pepper chunks, and red onion wedges on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss well to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, flipping them halfway through, until they are tender and slightly caramelized.
While the vegetables roast, prepare the dressing. Mince the garlic clove finely and combine it in a small bowl with 1 tablespoon of olive oil, lemon juice, parsley, and basil. Whisk to blend the ingredients well.
Once the vegetables are done roasting, remove them from the oven and let them cool for about 10 minutes.
In a large serving bowl, combine the roasted vegetables with the black olives. Pour the dressing over the mixture and toss gently to coat evenly.
Taste the salad and adjust the seasoning with additional salt and pepper, if needed.
Serve the salad warm, at room temperature, or chilled. Garnish with extra parsley or basil if desired.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 66.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3636 mg | 77% | |
*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.
