Best 2 Roasted Eggplant Salad With Soy Sesame And Charred Peppers Recipes

**Roasted Eggplant Salad with Soy-Sesame and Charred Peppers: A Symphony of Sweet, Smoky, and Savory Flavors**

Embark on a culinary journey with our roasted eggplant salad, where smoky roasted eggplants harmonize perfectly with the sweet charred peppers, all drizzled in a tantalizing soy-sesame dressing. This delightful salad is a vibrant symphony of flavors and textures that will tantalize your taste buds. Discover the perfect balance of smoky, savory, and sweet in every bite, as the roasted eggplants and peppers blend seamlessly with the tangy dressing. Indulge in this delectable salad as a refreshing appetizer or a light and satisfying main course. Explore the detailed recipe inside to recreate this culinary masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

ROASTED EGGPLANT AND BELL PEPPER SALAD

Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

ROASTED EGGPLANT AND PEPPERS

Roasted Eggplant and Peppers image

Make and share this Roasted Eggplant and Peppers recipe from Food.com.

Provided by MMTRIP

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 eggplant, peeled, halved, sliced
2 red bell peppers, cut into thick strips
1 green bell pepper
1 onion
1/4 cup extra virgin olive oil
fresh basil (optional)

Steps:

Preheat oven to 350.
Place eggplant, peppers, and onion in a nonstick baking dish.
Drizzle with oil.
Bake for 20 minutes, basting frequently.
Arrange on a serving dish and garnish w/ basil.

Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2

Tips:

Choose eggplants that are small, firm, and smooth, with deep purple skin. Avoid eggplants that are large, soft, or have blemishes.
To prevent the eggplant from absorbing too much oil, slice it thinly and sprinkle it with salt before roasting. This will help to draw out the moisture.
Roast the eggplant at a high temperature (400°F or 200°C) for a short amount of time (about 20 minutes). This will help to caramelize the edges of the eggplant and give it a smoky flavor.
Let the eggplant cool slightly before handling it. This will help to prevent it from breaking apart.
Use a sharp knife to cut the eggplant into small pieces. This will help to prevent the eggplant from becoming mushy.
Add the charred peppers to the salad while they are still warm. This will help to release their flavor.
Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

This roasted eggplant salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of roasted eggplant, charred peppers, and soy-sesame dressing is sure to please everyone at your table.