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Salads
Roasted Eggplant Salad with Peppers and Tomatoes
A vibrant and juicy salad made with tender roasted eggplant, fresh vegetables, aromatic herbs, and a zesty dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the eggplant into large cubes and salt generously. Let sit for 15 minutes. Drain the liquid, toss with 15 ml of oil, and roast at 180°C until tender. Transfer the eggplant to a bowl.
2
Cut the bell pepper into medium cubes. Slice the onion. Finely chop the herbs. Mince the garlic.
3
Dice the tomato into medium cubes. Add the tomato, bell pepper, herbs, and garlic to the eggplant.
4
Season with salt and pepper to taste, toss well, and dress with the remaining olive oil and apple cider vinegar to taste.
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