Roasted Eggplant and Bell Pepper Salad recipe
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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
Nutrition Info
- 133.4 caloriescarbohydrate: 17.2 gcholesterol: : -fat: 7.3 gfiber: 7.2 gprotein: 3 gsaturatedFat: 1 gservingSize: -sodium: 47.3 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Eggplant and Bell Pepper Salad
Directions
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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.