Delicious Warm Eggplant Salad Recipe

This warm eggplant salad recipe combines roasted eggplant chunks with fresh vegetables and a tangy vinaigrette. It is a perfect side dish or light meal option. The warm roasted eggplant adds depth of flavor and makes the salad extra satisfying. With a refreshing mix of flavors and textures, this salad is a crowd-pleaser for any occasion.

Ingredients

• 1 large eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant, red bell pepper, and yellow bell pepper into bite-sized chunks.
3. Slice the red onion into thin wedges.
4. In a large bowl, combine the minced garlic, olive oil, balsamic vinegar, lemon juice, honey, dried oregano, salt, and pepper. Mix well to make the vinaigrette.
5. Add the eggplant, bell peppers, and red onion to the bowl with the vinaigrette. Toss until the vegetables are well coated.
6. Transfer the coated vegetables to a baking sheet and spread them out in a single layer.
7. Roast the vegetables in the preheated oven for 20-25 minutes, or until the eggplant is tender and lightly browned.
8. Remove the baking sheet from the oven and let the vegetables cool slightly.
9. Serve the warm eggplant salad garnished with fresh parsley.
10. Enjoy!

Interesting Facts