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Eggplant & Peppers Salad” – Delicious and simple vegetarian salad with roasted veggies.


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


1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat 1 tablespoon of olive 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. Add the remaining olive oil to the skillet, then 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. Transfer the eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.

5. Cool for 1 hour; serve at room temperature or refrigerate and serve chilled.

Cook’s Notes:

– You can substitute cilantro or dill for parsley, if you like.

– You can make this salad a day ahead and refrigerate it since the flavor is even better the next day.

Cooking Time

Prep Time:25 mins

Cook Time:30 mins

Additional Time: 1 hrs

Total Time: 1 hrs 55 mins


Nutrition Facts

133 Calories

7g Fat

17g Carbs

3g Protein