Eggplant and pepper salad is a vibrant and flavorful dish that combines roasted eggplant and bell peppers with fresh herbs and a tangy dressing. Here’s a simple recipe to make this delicious salad:
Ingredients
- 1 large eggplant, diced
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 3-4 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar (or lemon juice)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Fresh basil or parsley for garnish
Instructions
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Preheat the oven:
- Preheat your oven to 400°F (200°C).
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Prepare the vegetables:
- In a large bowl, toss the diced eggplant, sliced bell peppers, and sliced red onion with 2-3 tablespoons of olive oil, salt, and pepper.
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Roast the vegetables:
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
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Make the dressing:
- In a small bowl, whisk together the balsamic vinegar (or lemon juice), minced garlic, dried oregano, and the remaining olive oil. Adjust salt and pepper to taste.
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Combine the salad:
- Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- In a large serving bowl, combine the roasted vegetables with the dressing and toss to coat evenly.
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Serve:
- Garnish with fresh basil or parsley before serving. This salad can be enjoyed warm or at room temperature.
Tips
- This salad pairs well with grilled meats or can be served as a light main dish with some crusty bread.
- Feel free to add other ingredients like olives, feta cheese, or chickpeas for extra flavor and texture.
Enjoy your eggplant and pepper salad! If you have any questions or want variations, just let me know!
