Roasted Eggplant and Bell Pepper Salad
Recipe type: Salads
  • 1 Large Eggplant
  • 1 Medium Onion
  • 1 Large Orange Bell Pepper
  • 1 Large Red Bell Pepper
  • 1 Large Tomato
  • 3 Garlic cloves, minced
  • Parsley or Dill, minced
  • 3 Tbsp. Olive oil
  • 2 Tbsp. Apple Cider Vinegar or Wine Vinegar
  • salt/pepper to taste
  1. In the large skillet, add a tablespoon of Olive oil and sauté sliced onion for couple of minutes on Med-High until browned. Remove to a plate. Add more Olive oil to a skillet. Cut the Eggplant and Bell peppers into chunks. Add to a skillet and sauté until starting to soften, about 5 minutes. Add sliced tomato, minced garlic cloves, dill and salt/pepper, cook for another 2-3 minutes. Add sautéed onion and mix together. Adjust the flavors.
  2. Transfer to a baking pan. Roast in the Preheated at 350F oven for 30 min. Let it cool. Add vinegar and mix well.
  3. You can make this salad a day ahead since the flavor is even better the next day.
  4. Garnish with dill or parsley (I've used Onion Sprouts this time) .
You can substitute parsley for cilantro, if you like.
Recipe by Crafty Cooking by Anna at