Recipe information
Ingredients for - Roasted Eggplant and Bell Pepper Salad
3. Eggplant, cut into chunks - 1 large
4. Orange bell pepper, cut into chunks - 1 large
7. Minced parsley, or to taste - 1 tablespoon
How to cook deliciously - Roasted Eggplant and Bell Pepper Salad
1. Stage
Preheat the oven to 350 degrees F (175 degrees C).
2. Stage
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
3. Stage
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
4. Stage
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
5. Stage
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
