Delicious and Healthy Italian Eggplant Salad

This Italian Eggplant Salad is a delightful blend of roasted eggplant, fresh vegetables, and tangy balsamic dressing. It's a simple, yet satisfying dish that can be served as a refreshing side or a light main course. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next gathering. Plus, it's packed with nutrients and is suitable for vegans and vegetarians. Give this recipe a try and transport your taste buds to the sunny streets of Italy.

Ingredients

• 2 large eggplants
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 small red onion
• 2 tomatoes
• Handful of fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Directions

1. Preheat your oven to 400F (200C).
2. Slice the eggplants into 1/2-inch thick rounds.
3. Place the eggplant slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
4. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender.
5. While the eggplant is roasting, dice the bell peppers, red onion, and tomatoes into small pieces.
6. Chop the basil leaves into thin strips.
7. In a mixing bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
8. Once the eggplant is done roasting, let it cool slightly before cutting it into bite-sized pieces.
9. In a large bowl, combine the roasted eggplant, diced bell peppers, red onion, tomatoes, and basil.
10. Pour the dressing over the salad and toss gently to coat all the ingredients.
11. Allow the salad to sit for about 10 minutes to let the flavors meld together.
12. Serve the Italian Eggplant Salad as a side dish or add some crusty bread to make it a light and satisfying meal.

Interesting Facts