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–+ servings
Vegan Roasted Eggplant Salad on a stoneware plate next to cooked grains on a dark bluw backdrop

Roasted Eggplant "Salad"

This recipe is quick and easy for painless weeknight meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, dinner, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 279 kcal

Ingredients
  

  • 1.5 lbs eggplants about 2 medium eggplants
  • 2 sweet or bell pepper, sliced
  • 1 sweet onion, sliced
  • 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 vinegar
  • 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 and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with some of your favorite extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.
    Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it's best to peel it for a smoother result.

Step 3: 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 4: 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 5: 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.

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
Keyword easy
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