Roasted Eggplant Salad
Eggplant is roasted alongside bell peppers, onions, and capers until tender and lightly caramelized, creating a savory, aromatic vegetable medley. Olive oil, garlic, and seasonings are added to enhance flavor, while the vegetables develop sweetness and depth from roasting.
As the mixture cools slightly, the flavors meld and the capers add a bright, briny contrast to the roasted vegetables. Gentle tossing ensures even coating and balanced seasoning. The preparation emphasizes roasting for natural sweetness, layering of flavors, and maintaining tender texture in a flavorful, rustic vegetable dish.
Vegetables
Mediterranean
Servings: 2Ingredients
- 1 to 2 eggplants, depending on size
- 2 red, orange, or yellow bell peppers
- 1 red or vidalia onion
- 4 to 6 garlic cloves
- olive oil
- lemon juice
- balsamic vinegar
- capers
- salt
- black pepper
- Italian seasoning
Instructions
Prep
- Peel eggplant and cut into ¾-inch slices, then cut each slice into cubes.
- Salt the eggplant thoroughly on all sides.
- Let salted eggplant slices rest in a collender for 15 minutes.
- Cut peppers in half and remove seeds and pith.
- Cut onions lengthwise into 6-8 wedges
- Cover peppers and onions with olive oil and set aside.
- When eggplant is ready, use paper towels to wipe the salt and moisture off each slice of eggplant
- In a bowl, toss the eggplant in olive oil to cover completely.
- Toss garlic cloves, with their skin on, in olive oil.
Grill
- Preheat the oven to 450°F.
- Arrange the vegetables on a parchment-lined baking sheet.
- Roast the vegetables for 20 to 30 minutes, turning gently every 10 minutes, until browned on all sides. Remove the garlic and any other vegetables as they are done.
- Allow the vegetables to rest until they are cool enough to handle.
Finish
- Cut vegetables into bite-sized (1-inch) pieces,
- Remove skins from garlic cloves and slice
- Combine chopped vegetables in a bowl with olive oil, lemon juice, balsamic vinegar, capers, salt, pepper, and Italian seasoning and toss.