Roasted Eggplant Salad
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This recipe is quick and easy for painless weeknight meals.
Ingredients
- 2 Medium sized Eggplants Sliced then cut into 1/2 inch by 2 inch sticks
- 2 Sweet or bell pepper, sliced
- 1 Sweet onion, sliced into rings
- 1 cup Cherry Tomatoes
- 1/4 cup Avocado Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Black pepper
Red Wine Vinegar and Fermented Chili Pepper Vinaigrette.
- 1/4 cup Lucini Italia Sweet Cherry Artisan Vinegar or balsamic
- 2 tbsp Trader Joe's Italian Bomba Hot Pepper Sauce Fermented Crushed Calabrian Chili Peppers or other chili pepper sauce
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Kosher salt
- 1/8 tsp Black Pepper
Instructions
Step 1: Preheat The Oven
- Preheat your oven to 400°F (175°C).
Step 2: Prepare Eggplant
- Prepare the eggplant by removing the green stem, then slice it into rounds and cut the rounds into ½-inch thick strips.
Step 3: Toss Vegetables
- In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with extra virgin olive oil and sea salt.
Step 4: Prepare the Baking Sheet
- Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the sheet.
Step 5: Roast the Vegetables
- Roast the vegetables in the oven at 375°F for 30 to 35 minutes, flipping them halfway through, until the eggplant is soft and lightly caramelized.
Step 6: Make the Dressing
- While the vegetables are roasting, whisk together olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to make the dressing.
Step 7: Combine and Dress the Roasted Salad
- Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the roasted eggplant, onions, peppers, cherry tomatoes, and parsley.
Step 8: Serve
- Pour the dressing over the roasted vegetables and toss gently to coat. Serve the salad warm or at room temperature as a side dish or light main course.
Nutrition
Calories: 279kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 558mgPotassium: 878mgFiber: 9gSugar: 19gVitamin A: 2151IUVitamin C: 95mgCalcium: 52mgIron: 1mg
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Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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