Recipe of Roasted Eggplant Salad Dressing

Roasted Eggplant And Bell Pepper Salad

I also only make one dressing and throw everything into the yoghurt tahini.

Recipe Summary 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 | Roasted Eggplant Salad Dressing

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

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.

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.

Info | Roasted Eggplant Salad Dressing

prep: 25 mins cook: 30 mins additional: 1 hr total: 1 hr 55 mins Servings: 4 Yield: 4 servings

TAG : Roasted Eggplant And Bell Pepper Salad

Salad, Vegetable Salad Recipes,