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Mediterranean Roasted Eggplant and Pepper Salad

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
145 min
SERVINGS
4 servings
Dinner
Mediterranean Roasted Eggplant and Pepper Salad
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
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 4 large fresh basil leaves
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
To prevent sticking, lightly grease a baking sheet with oil that has been coated in foil.
3
Place the bell peppers, cut-sides facing downwards, on the prepared baking sheet.
4
Roast the peppers in the preheated oven until they start to develop a nice caramelized exterior, approximately 45 minutes.
5
While the peppers are roasting, take your eggplant and make deep cuts in a diamond pattern using a sharp knife.
6
Press down on the edges of the eggplant halves to open up the cuts and sprinkle some salt over the surface and into the cuts.
7
Set the eggplant aside, cut-sides facing upwards, for 30 minutes to allow it to release its juices.
8
Line another baking sheet with parchment paper.
9
Using your hands, gently squeeze the eggplant over a sink to extract its salty juices and then dry it with a paper towel.
10
Brush each eggplant half with 1/2 tablespoon of olive oil.
11
Arrange the eggplant halves, cut-sides facing downwards, on the prepared baking sheet.
12
Take the roasted peppers out of the oven and cover them with a clean dish towel.
13
Let the peppers stand for 5 minutes before removing the towel and putting them back in the oven.
14
Roast the eggplant in the preheated oven until it's tender, approximately 45 minutes.
15
While the eggplant is roasting, take the time to prepare the peppers by peeling, seeding, and slicing them.
16
In a separate bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, minced garlic, and chili sauce.
17
Slice 4 artichoke hearts; you can save any remaining for another use.
18
Let the eggplant cool down completely before handling it.
19
Flip the eggplant over and use a knife to scrape off its flesh from the skin.
20
Divide the eggplant flesh into cubes along the lines you made earlier and discard the skin.
21
In a large bowl, combine the roasted eggplant, peppers, artichoke hearts, and sun-dried tomatoes.
22
Sprinkle some pepper over the vegetables.
23
Pour your dressing over the vegetables and mix everything together.
24
Garnish with fresh basil leaves to complete your dish.