Vegetable Eggplant Salad
Wonderful Eggplant Salad - Roasted eggplant with sauteed onions, carrots and peppers. Can be made ahead. Great make ahead salad recipe.
Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 45 minutes
Total Time 35 minutes
Servings 6 servings,as side
- 2 lbs medium eggplants, cut into 2" pieces
- 2 large carrots, julienned
- 1 medium sweet onion, sliced
- 3 tsp table salt, divided
- ¼ tsp ground black pepper
- 1/2 tsp granulated sugar
- 4 garlic cloves, minced
- 2 Hungarian peppers
- 2 medium tomatoes, sliced
- 1 red pepper, cut into strips
- 5 Tbsp oil
- herbs to taste
Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F.
Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated.
Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces. Slice tomatoes into medium sized pieces.
Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes.
Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed.
Cool salad and refrigerate.
Calories: 190kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Sodium: 1188mg | Potassium: 672mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4535IU | Vitamin C: 60.3mg | Calcium: 41mg | Iron: 0.9mg