Roasted Eggplant Salad With Garlic And Peppers
This healthy and delicious salad combines roasted eggplants, bell peppers, garlic, fresh parsley and extra-virgin olive oil. Great as an appetizer, side dish or vegan entree!
Servings: 4
Equipment
- Garlic press or small knife for mincing garlic
Ingredients
- 1 eggplant
- 2 bell peppers
- 4 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375F.
- Peel the eggplant and slice into 1/4-inch rounds, then cut the rounds into bite-size chunks.
- Cut the peppers in half, scoop out and discard the seeds. Slice the peppers into 1/4-inch slices.
- Line the baking sheet with parchment paper, and put the eggplant and pepper slices on it in a single layer.
- Put in the oven and cook for 25 minutes.
- Remove from the oven and let cool for 10 minutes.
- Put roasted eggplant and bell pepper slices in a bowl, and sprinkle liberally with salt and pepper. Add minced garlic, chopped parsley and olive oil and stir to combine. Add more salt and pepper until it tastes just right.
- Chill in the refrigerator until completely cold. Serve cold.