Roasted Eggplant Salad Recipe
This Vegetable Eggplant Salad Recipe is so unique and original, perfect to enjoy all year round. Roasted eggplant with sauteed peppers, carrots, and onions in an oil dressing.
Servings: 6 servings,as side
- 2 lbs medium eggplants, cut into 2″ pieces
- 3 tsp salt, divided
- 5 Tbsp olive oil, divided
- 1 medium sweet onion, sliced
- 2 large carrots, julienned
- 2 Hungarian peppers
- 1 red pepper, cut into strips
- 2 medium tomatoes, thinly sliced
- 4 garlic cloves, minced
- ¼ tsp ground black pepper
- ½ tsp granulated sugar
- herbs to taste
Line a large baking sheet with parchment paper, set aside. Preheat oven to 425°F.
Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated.
Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.
Quarter the tomatoes, then slice thinly.
Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes.
Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed.
Cool salad and refrigerate.
Calories: 190kcalCarbohydrates: 20gProtein: 3gFat: 12gSodium: 1188mgPotassium: 672mgFiber: 6gSugar: 12gVitamin A: 4535IUVitamin C: 60.3mgCalcium: 41mgIron: 0.9mg