Roasted eggplant and red pepper salad

Roasted Eggplant and Red Pepper Salad

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Roasted eggplant and red pepper salad is a delicious and healthy dish that combines the smoky flavor of roasted eggplants with the sweetness of red peppers. This vibrant salad is packed with nutrients and bursting with flavors. The roasted vegetables are tossed in a tangy dressing, creating a perfect balance of taste. It makes for a refreshing side dish or a light meal on its own.

Keywords: roasted, eggplant, red pepper, salad, healthy.

Roasted eggplant and red pepper salad details

Roasted eggplant and red pepper salad, recipe Rating: 4.7
Number of votes:116

Even if you think you don’t like eggplant, you will be surprised by Chef Rose Ludwig’s Roasted Eggplant and Red Pepper Salad. Roasting it gives it a very sweet flavor and creamy texture that goes well with the slight bite of the balsamic vinegar.

Ingredients

2 small eggplants, cut into 1-inch pieces

2 red peppers, seeded and cut into 1-inch pieces

1 large red onion, cut into 1-inch pieces

1 cup olive oil

1 Tablespoon salt

2 teaspoon black pepper

1 teaspoon cumin

1/2 cup balsamic vinegar

1 bunch green onions, chopped

4 ounces soft goat cheese (like Montrachet), broken into crumbles

Toss the eggplant, peppers, red onion, and seasonings together with the oil and vinegar and roast on a shallow pan in a single layer at 350 degrees for approximately 20 minutes, stirring occasionally, until the eggplant is soft and beginning to brown at the edges. Remove from the pan and allow to come to room temperature. Mix in the green onions, and divide onto salad plates. Sprinkle with the goat cheese.