It’s officially fall and I am super excited because fall is the best time of year to be a food blogger. I have already put together a long list of fall recipes I want to share with you. In fact, the list is so long that I am not sure if I will be able to finish posting them all before Christmas season kicks off.
Last week, my grocery store had a huge sale on local produce and I bought a lot of tomatoes and bell peppers and decided to make this Mediterranean Roasted Eggplant Salad.
This salad is very easy to make even though it takes a bit of time because you have to roast the veggies and then wait for them to cool off before finishing up the salad. So, make sure to plan for that if you decide to try it.
Be especially careful when handling roasted tomatoes because the juice inside of the tomato might be very hot even though the tomato feels cool enough to handle on the outside.
This salad would taste even better if you prepare the veggies on a grill instead of roasting them in the oven.
This salad is not only super delicious and healthy, it’s very versatile too. It tastes great hot or warm. You can serve it as an appetizer, side dish or salad; or you can also add it to wraps and sandwiches.
Try to add some garlic, olives or feta and you’ll have a totally different salad.
- 2 large eggplants
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 tomatoes
- juice of 1 lemon
- 3/4 cup chopped cilantro
- a handful of basil leaves, chopped
- 1 Tbsp olive oil
- Cut the eggplants in half lengthwise. Place on a cutting board sliced side up, sprinkle with salt and leave for 30 minutes. The eggplant will release some moisture which helps to get rid of the slightly bitter taste typical for larger eggplant varieties. (You don't have to do this if you don't mind the bitter taste. Some people are more sensitive to bitter taste than others. I, for example, cannot handle it so I always sprinkle eggplant with salt before cooking).
- Preheat the oven to 340F.
- Oil a baking sheet with a little bit of olive oil. Place the eggplant halves on the baking sheet sliced side down. Place the baking sheet in the oven and roast for about 10 minutes.
- In the meantime, cut the bell peppers in half and clean out the stems and seeds.
- Most likely, you won't be able to fit all the veggies on one baking sheet. So put the bell peppers skin side up and tomatoes on another baking sheet and place it in the oven as well. Roast the vegetables for another 50 minutes or until the veggies are soft and bell pepper skins start to char.
- Remove the baking sheets from the oven. Leave the eggplant on the baking sheet to cool. Transfer the bell peppers and tomatoes into a bowl; cover the bowl and let the veggies cool. This makes it easier to peel the skin from the bell peppers and tomatoes.
- Once cool enough to handle. Scrape the eggplant flesh onto a cutting board and cut into chunks. Pour half of the lemon juice over the eggplant and transfer to a salad bowl.
- Remove the skin from the bell peppers and chop them into bite-size pieces. Remove the skin and seeds from the tomatoes and chop them as well.
- Add all the chopped veggies to the eggplant. At this point, you might notice that a lot of liquid was released from the veggies into the bowl. I prefer to drain some of the liquid.
- Add the rest of the lemon juice, 1 tablespoon of olive oil, chopped cilantro and basil. Season with salt if desired. Mix everything to combine and serve.