Roasted Eggplant and Bell Pepper Salad Popular Recipes

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Roasted Eggplant and Bell Pepper Salad

"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."

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
• salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H55M

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Notes :

• You can substitute cilantro for parsley, if you like.
• You can make this salad a day ahead, since the flavor is even better the next day.

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