Roasted Eggplant Salad With Garlic And Peppers
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This garlicky roasted eggplant salad is so tasty and good for you! Eggplants are roasted in the oven alongside bell peppers, then chopped up and seasoned with salt, pepper, minced garlic and olive oil. Chopped fresh parsley adds a refreshing final touch to this flavorful eggplant recipe.
Like many other recipes, this eggplant recipe was born during the grocery shopping trip when I saw picture-perfect eggplants on sale in front of the store. They were so big, with perfect dark purple skin without any blemishes, just waiting for me to buy them and use them in a delicious meal. I put on my thinking cap – what should I make with them? And garlicky roasted eggplant salad immediately came to my mind.
Eggplant is one of those vegetables that’s just meant to be garlicky. Whenever I think of an eggplant dish that I like, it inevitably includes eggplant and garlic together! No wonder it’s a classic combination – it simply tastes really good.
The most common way to cook eggplant is to roast it in the oven, and that was my plan. I also wanted to add another vegetable so it’s not all eggplant, and bell pepper was perfect for that. And what could be more refreshing than a green parsley – so it made itself to the ingredients too. The resulting salad turned out delicious!
There are many ways to eat this roasted eggplant dish. You can eat it hot or cold, but I personally prefer the cold version. This eggplant salad lasts for several days in the fridge, so if you need a make-ahead appetizer for your party, this will work great. You can serve it as a cold appetizer with pita bread on the side. You can also put it on a bruschetta to make amazing eggplant garlic toasts. You can serve it as a side dish with chicken, meat or fish. And since the eggplant is so filling, it can stand alone as a vegan main dish – roasted garlic eggplant with peppers is wonderful served over rice!
Roasted Eggplant Salad With Garlic And Peppers
Ingredients
- 1 eggplant
- 2 bell peppers
- 4 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375F.
- Peel the eggplant and slice into 1/4-inch rounds, then cut the rounds into bite-size chunks.
- Cut the peppers in half, scoop out and discard the seeds. Slice the peppers into 1/4-inch slices.
- Line the baking sheet with parchment paper, and put the eggplant and pepper slices on it in a single layer.
- Put in the oven and cook for 25 minutes.
- Remove from the oven and let cool for 10 minutes.
- Put roasted eggplant and bell pepper slices in a bowl, and sprinkle liberally with salt and pepper. Add minced garlic, chopped parsley and olive oil and stir to combine. Add more salt and pepper until it tastes just right.
- Chill in the refrigerator until completely cold. Serve cold.
Very nice salad, love well roasted eggplant and lots of garlic. Great for holiday pot-lucks!
Thanks Evelyne! Yes, it’s great for pot-lucks, and the best part is that it can be made ahead – it tastes just as good the next day as the day it was made!
Superb! I’m all about vegan for January Melanie, as Lynne and I are doing a vegan “challenge”.
This recipe will definitely come in as part of that. Pinned. Thank you!
(And thank you for commenting on my blog too! :-) )
Neil – thank you for stopping by! Good luck with your vegan challenge! It’s not easy to come up with vegan main dishes, and this recipe will certainly come in handy for that!
I was having a mini love affair with eggplants until a few years ago when I went totally off them. Maybe it is time to try them again?
Absolutely! It will be a new twist on the old favorite, and the love of eggplants will all come back to you!
My kind of salad! Garlic and pepper..great combo of flavour.
Thanks Angie! Yes, eggplant just begs to be seasoned with garlic and pepper! I love this combo!
I love eggplant (Aubergine here in the UK) it’s actually one of my favourite vegetables! Need to try this recipe :D
“Aubergine” sounds so much more fancy and gourmet than eggplant :) I first learned this word when I came across aubergines in a British-published cookbook a few years ago, and had to find out what is that mystery ingredient! And I can see another regional spelling difference in your comment – “favourite” vs “favorite” :)
My grandmother used to call them vegetable eggs. I didn’t know what she meant until I saw it. She lived way out in the country in the Deep South. She cooked so much good food. No one makes biscuits like she did, not even my mother.
Don’t you just love dish ideas that are born out of inspired grocery trips? It’s almost like having an Iron Chef competition with yourself :) I love garlicky eggplant so so much, and I can’t wait to try this alongside some pita. Happy holidays!!
Happy holidays to you too! Yes, most of the meals that I cook get inspired by the grocery store trips! I see something on sale, or come across some ingredient that just sparks an idea. And store samples – so many times I bought something because I liked the tasting sample!
Delicious and garlicky 😋
Love the combination of roasted eggplant and bell peppers so flavorful and healthy!