Best Roasted Eggplant And Red Bell Pepper Salad Recipes

ROASTED EGGPLANT AND RED BELL PEPPER SALAD

Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories Side Dish Vegetables Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

Ingredients

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
Bake in the preheated oven until beginning to char, about 45 minutes.
While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA

ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA image

Categories Vegetable Appetizer

Yield 8 Servings

Number Of Ingredients 9

Ingredients

2 large red bell peppers
7 Tbsp. extra-virgin olive oil, divided
2 lbs Japanese eggplants, each trimmed and quarted lengthwise
16 unpeeled garlic cloves
3 Tbsp. balsamic vinegar
½ cup chopped green onions
16 oil-cured black olives
2 small heads of frisee
1 7oz package feta cheese, coarsely crumbled

Steps:

Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed, and cut peppers into ½-inch-wide strips. DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate. Preheat oven to 375°F. Brush large rimmed baking sheet with 1 Tbsp oil. Toss eggplant, garlic, and 4 Tbsp oil in large bowl. Spread out on sheet. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 40 minutes for both garlic and eggplant. Set aside to cool. Whisk vinegar and 2 Tbsp oil in large bowl to blend. Peel and chop garlic; add to bowl. Mix in eggplant and bell peppers, then green onions and olives. Season salad with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tear frisee into separate leaves; arrange on platter to cover. Top frisee with salad; sprinkle with cheese.