Roasted Eggplant salad

prep time 10 minutes

cooking time 25  minutes

serves 6 people



  • 4 eggplants, cut in 1 inch bite size
  • 1 yellow bell pepper, 1 red bell pepper , cut in 1 inch pieces
  • 3 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1 small red onion, sliced
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup red wine vinegar



  1. Preheat the oven to 425 F.
  2. Place eggplants and peppers on the baking pan, line a pan with parchment paper. Drizzle with olive oil, toss them so it  nicely coated , and place into the oven for 25 minutes or until the tender. Take out of oven and let it cool.
  3. In big bowl combine eggplants, peppers, onion, garlic, parsley.
  4. in small bowl whisk vinegar, salt, pepper and poor over vegetables and mix well. Cover  the bowl and place in to refrigerator for an hour to combine all the flavors.
  5. Serve