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If you’re looking for a dish that’s healthy, flavorful, and easy to make, this Roasted Eggplant Salad With Garlic And Peppers is the one! Tender roasted eggplants and sweet bell peppers are paired with the bold taste of garlic and the freshness of parsley, all brought together with a drizzle of olive oil. Whether you serve it as a vibrant appetizer, a hearty side dish, or a light vegan main course, this salad is guaranteed to impress.

Why You’ll Love Roasted Eggplant Salad With Garlic And Peppers

Bursting with Flavor: The roasted eggplant and bell peppers create a deliciously smoky base, perfectly complemented by the bold garlic and fresh parsley. Every bite is a flavor explosion!
Healthy and Nourishing: This salad is packed with nutritious vegetables and healthy fats from olive oil, making it a guilt-free option for any meal.
Versatile: Serve it as an appetizer, side dish, or even a vegan main course. It’s perfect for any occasion, from casual dinners to holiday parties.
Simple to Make: With just a few ingredients and minimal prep, this recipe is super easy and doesn’t require any complicated cooking techniques.
Perfect for Meal Prep: It tastes even better the next day, so you can make it ahead of time for quick lunches or as a ready-to-serve party dish.

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.

Ingredients For Roasted Eggplant Salad With Garlic And Peppers

Eggplant – The star of the dish, roasted to perfection for a tender and smoky flavor.
Bell Peppers – Adds sweetness and a vibrant color to the salad.
Garlic – Brings bold, aromatic flavor that ties all the ingredients together.
Fresh Parsley – Adds a refreshing, herby note that brightens the dish.
Extra Virgin Olive Oil – Enhances the flavors and adds a healthy dose of good fats.
Salt and Pepper – Simple seasonings that bring out the best in all the ingredients.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

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.

Kitchen Tools You Need To Make Roasted Eggplant Salad With Garlic And Peppers

Baking Sheet – For roasting the eggplant and bell peppers evenly.
Parchment Paper – Keeps the vegetables from sticking to the baking sheet and makes cleanup easy.
Knife – For slicing and chopping the eggplant, peppers, parsley, and garlic.
Cutting Board – Provides a sturdy surface for prepping your ingredients.
Mixing Bowl – To toss the roasted vegetables with the garlic, parsley, and olive oil.
Garlic Press – Makes mincing garlic quick and easy (or use a knife if you prefer).
Measuring Cups and Spoons – Ensures precise measurements for the olive oil and seasonings.

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.

How To Make Roasted Eggplant Salad With Garlic And Peppers

Preheat your oven to 375°F to get it ready for roasting.
Peel the eggplant, then cut it into bite-sized chunks for easy eating.
Slice the bell peppers in half, remove the seeds, and slice them into strips.
Line a baking sheet with parchment paper and arrange the eggplant and peppers in a single layer.
Roast the vegetables for about 25 minutes, letting them soften and develop a lightly caramelized flavor.
Once roasted, allow them to cool for about 10 minutes.
Toss the roasted vegetables in a bowl with minced garlic, fresh parsley, and a drizzle of olive oil.
Add salt and pepper to taste, stirring well to coat everything evenly.
Chill the salad in the fridge until it’s completely cold, then serve and enjoy!

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!

Serving Suggestions

Serve this salad as a chilled appetizer alongside warm, Soft and Fluffy Pita Bread or Crispy Air Fryer Naan Bread for dipping.
Use it as a flavorful topping for Crispy Parmesan Garlic Bread Toasts.
Pair it with Italian Dressing Marinated Grilled Chicken Skewers, Healthy Lemon Herb Broiled Flounder Fish, or Easy Juicy T-Bone Steak in the Air Fryer for a healthy and colorful side dish.
Enjoy it as a vegan main course by serving it over a bed of Fluffy Instant Pot White Rice or Quick and Easy Instant Pot Quinoa.
Add it to a mezze platter with Creamy Homemade Hummus, olives, and other Mediterranean favorites for an impressive spread.

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!

Tips For Success

Choose the right eggplant: Look for a firm eggplant with shiny, unblemished skin. Smaller eggplants often have fewer seeds and a milder flavor.
Cut evenly: Make sure the eggplant and bell peppers are cut into similar-sized pieces to ensure even roasting.
Use parchment paper: This prevents sticking and makes cleanup a breeze. It also helps the vegetables roast evenly without soaking up too much oil.
Don’t skip cooling: Let the roasted vegetables cool completely before mixing with the other ingredients. This helps the flavors meld together better and prevents the parsley from wilting.
Taste as you go: Adjust the salt, pepper, and olive oil to your liking. The balance of seasoning can make a big difference in the final dish!
Chill for the best flavor: Although you can eat the salad warm, chilling it enhances the flavors and makes it more refreshing.
Store properly: If making ahead, store the salad in an airtight container in the refrigerator to keep it fresh for several days.

Variations And Substitutions

Make it spicier: Add a pinch of red pepper flakes or finely chopped chili peppers to the salad for a bit of heat.
Add more veggies: Include roasted zucchini, cherry tomatoes, or red onions to make the salad even more colorful and hearty.
Use different herbs: Swap the parsley for fresh basil, cilantro, or mint for a new flavor profile.
Cheesy twist: If you’re not vegan, sprinkle some crumbled feta or grated Parmesan over the salad for a rich and salty kick.
Switch the oil: Use avocado oil or flavored olive oils (like garlic or chili-infused) to change up the taste.
Experiment with seasonings: Add a dash of cumin, smoked paprika, or a squeeze of fresh lemon juice for more depth of flavor.
Grilled version: Instead of roasting, try grilling the eggplant and bell peppers for an extra smoky flavor.
Nutty addition: Toss in toasted pine nuts or slivered almonds for added texture and a nutty flavor.
Low-garlic option: Reduce the amount of garlic or substitute with roasted garlic for a milder taste.
Serve warm: While chilling enhances the flavors, you can also serve it warm as a comforting side dish.

Storage and Reheating

Storage: Store the roasted eggplant salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Make-ahead tip: This salad tastes even better after a day in the fridge, so feel free to prepare it in advance for parties or meal prep.
Reheating: While this salad is typically served cold, you can gently reheat it if you prefer a warm dish. Warm it in a skillet over low heat, stirring occasionally, or use the microwave for 1-2 minutes until just heated through.
Freezing: Freezing is not recommended as the texture of the roasted eggplant and bell peppers may change after thawing.

Frequently Asked Questions

Can I use a different type of pepper for this recipe?

Yes! While bell peppers are ideal for their sweetness and vibrant color, you can substitute them with poblano peppers, sweet mini peppers, or even spicy chili peppers if you want to add a kick.

Do I need to salt the eggplant before roasting?

No, salting is optional. Modern eggplants are typically less bitter, so this step isn’t necessary. However, if you prefer to remove excess moisture, you can sprinkle the eggplant chunks with salt, let them sit for 20-30 minutes, and then rinse and pat them dry before roasting.

Can I roast the vegetables ahead of time?

Absolutely! You can roast the eggplant and peppers a day or two in advance and store them in the refrigerator. Assemble the salad with garlic, parsley, and olive oil just before serving for the freshest taste.

How do I know when the eggplant is fully roasted?

The eggplant should be tender and slightly caramelized around the edges. You can test for doneness by piercing it with a fork; it should slide in easily without resistance.

What can I serve with this salad?

This salad is incredibly versatile! Serve it with pita bread, on bruschetta, alongside grilled meats, or over grains like rice or quinoa. It’s also a great addition to a Mediterranean mezze platter.

Can I make this salad oil-free?

Yes! You can skip the olive oil or substitute it with a splash of balsamic vinegar or fresh lemon juice for added flavor without the oil.

What’s the best way to mince garlic quickly?

A garlic press is the quickest and easiest way to mince garlic. If you don’t have one, use a sharp knife to finely chop the garlic cloves or mash them into a paste with a bit of salt.

Can I double the recipe?

Definitely! This recipe is easy to scale up. Just ensure you use a large enough baking sheet or roast the vegetables in batches to avoid overcrowding.

Other Easy Eggplant Recipes

Stir-Fried Chinese Eggplant with Garlic Sauce – Tender eggplant slices stir-fried in a savory garlic sauce for a flavorful Asian-inspired side dish.

Low-Carb Eggplant Pizza Bites (Gluten-Free) – Bite-sized eggplant rounds topped with marinara, cheese, and your favorite pizza toppings for a healthy, gluten-free snack.

Pressure Cooker Baba Ganoush (Eggplant Dip) – A smoky and creamy Middle Eastern eggplant dip made quickly in the Instant Pot.

Sautéed Eggplant and Zucchini Recipe – A simple, healthy vegetable medley of sautéed eggplant and zucchini seasoned to perfection.

Ground Beef and Roasted Eggplant Skillet – A hearty one-pan dish with seasoned ground beef, roasted eggplant, and bold Mediterranean flavors.

Crispy Air Fryer Eggplant Parmesan – Golden, crispy eggplant slices topped with marinara and melted cheese, made effortlessly in the air fryer.

Keto-Friendly Baked Eggplant Parmesan (Low-Carb) – A healthier twist on a classic, featuring baked eggplant layered with marinara and cheese for a keto-friendly meal.

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