Roasted Eggplant Bell Pepper Salad

Roasted Eggplant Bell Pepper Salad

This Roasted Eggplant and Bell Pepper Salad is a Levantine dish with various ways it can be prepared. The main ingredients are eggplant and red or yellow bell peppers due to their sweeter nature. This dish is typically eaten as a topping on pita bread, however, it can also be eaten in small doses with a fork as a side salad to complement a larger meal. This particular recipe is very popular in Israel and served with most large dinners accompanied by other various sides.

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Roasted Eggplant Bell Pepper Salad
 
Prep time
Cook time
Total time
 
Roasted Eggplant Bell Pepper Salad Recipe
Recipe type: dip, side salad
Ingredients
  • 2 Eggplants
  • 2 Red Bell Peppers (other colors can be used as well)
  • 1 Garlic Clove (crushed)
  • ¼ Lemon (squeezed for juice)
  • ⅛ cup Light Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Sweet Paprika
Instructions
  1. Preheat oven to 350° Fahrenheit (180° Celsius).
  2. Prick eggplant with a fork a few times, then place eggplant and bell peppers on cookie sheet into the hot oven.
  3. Roast eggplant and bell peppers for about 45 minutes, rotating every 15 minutes, until inside becomes soft.
  4. While eggplant and bell pepper is roasting in the oven: in a mixing bowl, add crushed garlic, lemon juice, olive oil, salt, paprika, and mix together well.
  5. When eggplant and bell pepper are finished baking, set aside for 15 minutes to cool. Then carefully cut a slit from top to bottom to open each eggplant, and use a spoon to scoop out the inside pulp. Discard the skin.
  6. Place eggplant pulp in a fine strainer and let set for 5 minutes to allow the excess moisture to drip out. Then put eggplant pulp in container and mash with a fork till well blended together.
  7. Peel the skin off the bell peppers and clean inside of seeds.
  8. Cut bell pepper long ways into ½ inch strips.
  9. Now add the mashed eggplant pulp and the bell pepper strips to the other ingredients in the mixing bowl and mix together well.
  10. Serve as a side with other dishes, or can be eaten as a dip with pita or your bread of choice. Keep leftovers refrigerated.

 

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  • Marsha

    Thanks! Been looking for this recipe for awhile and finally found it. I remember trying this while we were in Israel. Very tasty!