Roasted Eggplant and Bell Pepper Salad
Description
This chilled roasted eggplant and peppers salad is a great side dish or antipasti, or an appetizer with chips or toasts in the summer. It's perfect for parties.
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
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
3
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
4
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
5
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.