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Roasted Red Pepper and Eggplant Salad
Created by: Howcan Team
Ingredients
- 2 red bell peppers
- 1 large eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers into quarters and remove the seeds and membranes.
- Cut the eggplant into 1-inch cubes.
- Place the red bell peppers and eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring once halfway through.
- Remove from the oven and let cool for 10 minutes.
- Transfer the roasted red peppers and eggplant to a large bowl. Add 2 tablespoons of balsamic vinegar and 1/4 cup of chopped fresh parsley. Toss to combine.
- Sprinkle 1/4 cup of crumbled feta cheese on top before serving.
- Serve the salad at room temperature and enjoy!
Roasted Red Pepper and Eggplant Salad is a Mediterranean dish with a rich history dating back centuries. This vibrant salad is a staple in Middle Eastern and Mediterranean cuisine, known for its bold flavors and healthy ingredients. Chefs in the region have perfected the art of charring red peppers and eggplants to create a smoky, savory flavor profile. The dish has evolved over time, with various regions adding their own unique twists, such as the use of local herbs and spices. Today, the best versions of this dish can be found in authentic Mediterranean restaurants, where skilled chefs carefully roast the vegetables to perfection. The key to a great Roasted Red Pepper and Eggplant Salad lies in the quality of the ingredients and the balance of flavors. It's important to get the roasting just right to achieve that irresistible smokiness, and to use fresh, ripe vegetables for the best results. While the traditional method involves grilling the vegetables, some chefs also roast them in the oven for a slightly different flavor profile. Whether enjoyed as a side dish or a main course, this salad is a true celebration of Mediterranean flavors.
45 min
4
180 calories
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