Discover the vibrant flavors of the Middle East with our Roasted Eggplant Salad with Garlic and Peppers! This delightful dish not only bursts with color but also tantalizes your taste buds with its smoky roasted vegetables and aromatic spices. Perfect as a side dish or a refreshing salad, this recipe is a must-try for anyone looking to elevate their culinary game. With just a few simple ingredients and a little love, you can create a dish that will impress your family and friends. Ready to dive into a world of flavor? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the eggplant into 1-inch cubes. Place the cubes in a large mixing bowl and sprinkle with salt to draw out excess moisture, which helps achieve a better roasted texture. Let sit for 10 minutes.
- Pat the eggplant cubes dry with paper towels to remove excess moisture and salt. This step ensures better caramelization during roasting.
- Dice the bell pepper and chop the onion into similar-sized pieces to ensure even cooking.
- In a large mixing bowl, combine eggplant, bell pepper, and onion. Add minced garlic, olive oil, cumin, salt, and black pepper. Toss thoroughly to coat all vegetables evenly with seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning. Vegetables should be golden brown and tender.
- Remove from oven and let cool for 5-10 minutes to allow flavors to meld and vegetables to slightly firm up.
- Transfer roasted vegetables to a serving dish and garnish with freshly chopped parsley.
- Serve warm as a side dish or salad. Can be enjoyed immediately or chilled in the refrigerator for a refreshing summer salad.
Tips
- Choose the Right Eggplant: Look for firm, glossy eggplants with no blemishes. Smaller varieties tend to be sweeter and less bitter.
- Salt the Eggplant: Salting the diced eggplant before roasting helps draw out moisture and bitterness, leading to a more flavorful and perfectly roasted texture.
- Uniform Cutting: Make sure to dice all your vegetables into similar-sized pieces. This ensures they cook evenly and achieve that perfect caramelization.
- Don’t Overcrowd the Baking Sheet: Give your vegetables enough space on the baking sheet. Overcrowding can cause them to steam instead of roast, preventing that desired golden-brown finish.
- Experiment with Herbs: While parsley adds a fresh touch, feel free to experiment with other herbs like mint or cilantro for a different flavor profile.
- Serve it Your Way: This salad can be enjoyed warm or cold, making it versatile for any occasion. Try it as a topping for pita bread, or mix it into a grain bowl for a hearty meal!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
