Roasted Eggplant Aubergine and Red Pepper
Elevate your side dish game with this Roasted Eggplant, Aubergine, and Red Pepper recipe—a vibrant medley of Mediterranean-inspired flavors that’s as nutritious as it is delicious. Tender cubes of roasted eggplant and sweet red bell peppers are caramelized to perfection, then tossed with garlic, fresh parsley, and a zesty splash of lemon juice for a bright and fragrant finish. This easy-to-make dish requires just 15 minutes of prep time and is baked to golden perfection in under 40 minutes. Ideal as a warm side dish, or served at room temperature with crusty bread, it’s a versatile option for weeknight dinners or as part of a mezze platter. Packed with wholesome, fresh ingredients and seasoned simply with olive oil, salt, and pepper, this recipe is sure to be a crowd-pleaser—and a healthy addition to your repertoire! Keywords: roasted eggplant, roasted red peppers, Mediterranean side dish, healthy vegetable recipe, easy roasted vegetables.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 3 medium Red bell peppers
- 4 tablespoons Olive oil
- 3 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash the eggplants and red bell peppers thoroughly. Cut the eggplants into 1-inch cubes and slice the red bell peppers into 1-inch wide strips, discarding the seeds and stems.
Place the cubed eggplant and red pepper strips on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss everything to coat the vegetables evenly.
Spread the vegetables out in a single layer on the baking sheet to ensure even roasting. Place the sheet in the preheated oven and roast for 30-35 minutes, flipping the vegetables halfway through, until they are tender and slightly charred around the edges.
While the vegetables roast, finely mince the garlic cloves and chop the fresh parsley leaves. Set them aside.
Once the vegetables are done roasting, transfer them to a large bowl while still warm. Add the remaining 1 tablespoon of olive oil, minced garlic, chopped parsley, and 1 tablespoon of lemon juice. Toss gently to combine.
Taste and adjust the seasoning with additional salt or lemon juice, if needed.
Serve warm as a side dish, or let it cool to room temperature and serve as part of a spread with crusty bread. Enjoy!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 34.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2257 mg | 48% | |
*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.
