Fragrant warm salad of roasted eggplant and peppers with garlic, spices, and a touch of lemon juice. The eggplant roasts until it turns golden at the edges, the peppers are quickly sautéed in spiced oil, and everything comes together with vinegar, nuts, and fresh parsley — bold, bright, and beautifully simple.
Ingredients
- Eggplants — 2
- Bell pepper — 1
- Hot pepper — 2
- Parsley — 1 bunch
- Garlic — 5 cloves, minced
- Olive oil — 4 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Cumin — 1 tsp
- Sweet paprika — 1 tbsp
- Vinegar — 1 tbsp
- Lemon juice — from 1/2 lemon
- Chopped nuts — 1 tbsp
How to Prepare
- Preheat the oven to 200°C (392°F). Peel the eggplants and cut them into cubes. Cut the bell pepper and hot peppers into cubes.
- Arrange the eggplant in a single layer on a baking sheet, lightly coat with some of the oil, and roast for 20 minutes until golden.
- In a skillet, warm the remaining oil with the garlic, cumin, paprika, salt, and black pepper for 30–60 seconds, just until fragrant.
- Add the chopped peppers and sauté over medium heat for 3 minutes, stirring often.
- Stir in the roasted eggplant and vinegar, and warm for another 2 minutes. Remove from the heat, add the parsley, lemon juice, and nuts, and fold together gently.
- Serve warm or at room temperature.
Serving and Storage
Serve as a standalone appetizer, or as a side dish with fish, poultry, or grain-based dishes. Transfer leftovers to a container, chill, and keep for up to 2 days; before serving, let the salad come back to room temperature.
Nutritional Value (per serving)
Values are approximate and depend on the specific ingredients used.
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Fat | 15 g |
| Carbohydrates | 13 g |
| Fiber | 3 g |
| Sodium | 600 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the eggplant from turning bitter, sprinkle it with a pinch of salt for 10 minutes and pat dry if you like — after roasting, it will be especially tender.
- Cumin can be swapped for caraway; use apple cider vinegar or wine vinegar; and for the nuts, choose whatever you have on hand: walnuts, hazelnuts, or almonds.
- Adjust the heat by using more or fewer hot peppers, or remove the seeds for a milder result.
- For a grill version, roast the eggplants and peppers whole, then peel, slice, and combine with the spiced dressing.
FAQ
Can I roast the peppers with the eggplants?
Yes. Roast the peppers on the same baking sheet for 15–20 minutes until tender, then mix them with the eggplant and quickly warm through with the spices in a skillet.
What can I use instead of vinegar and lemon juice?
You can keep just one acidic element: 1 tbsp apple cider or wine vinegar, or the juice of 1/2 lemon. The acidity balances the sweetness of the vegetables and brightens the flavor.
Is the salad served warm or cold?
It is best warm or at room temperature, when the garlic and spices are most aromatic. Leftovers are still delicious cold, but the flavor is gentler.