Name: Greek Eggplant Salad with Fresh Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 4 large eggplants, choose firm ones without soft spots; 1/2 red bell pepper, finely diced; 1/2 yellow bell pepper, finely diced; 1/2 green bell pepper, finely diced; 1/2 small red onion, finely chopped; 2 tablespoons fresh parsley, finely chopped; 4 tablespoons extra virgin olive oil, plus more for serving; 2 tablespoons red wine vinegar, adjust to taste; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper

Description

This Greek eggplant salad features creamy roasted eggplant, crisp bell peppers, and a bright red wine vinegar dressing infused with extra virgin olive oil, fresh parsley, and aromatic red onion. Perfect for a refreshing Mediterranean side dish that pairs beautifully with grilled proteins or stands alone as a light, flavorful meal.

Ingredients

Scale

4 large eggplants, choose firm ones without soft spots
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 small red onion, finely chopped
2 tablespoons fresh parsley, finely chopped
4 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons red wine vinegar, adjust to taste
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C). Pierce each eggplant several times with a fork to allow steam to escape during roasting.
Roast the Eggplants: Place the pierced eggplants on a parchment-lined baking sheet and roast for 40 to 50 minutes, turning them once or twice halfway through, until completely soft and the skin is wrinkled and collapsed.
Cool and Drain: Remove the eggplants from the oven and let them cool for about 5 minutes until comfortable to handle. Peel away and discard the charred skins, then place the soft flesh in a sieve or colander and drain for 10 to 15 minutes to remove excess liquid.
Chop the Eggplant: Transfer the drained eggplant to a cutting board and finely chop it with a knife until the texture is creamy but still slightly textured. Avoid blending or processing it, as this keeps the salad from becoming too smooth.
Combine the Ingredients: Transfer the chopped eggplant to a large bowl and add the diced red, yellow, and green bell peppers, the finely chopped red onion, and the fresh parsley.
Add the Dressing: Pour the extra virgin olive oil and red wine vinegar over the mixture, then season with salt and freshly ground black pepper.
Mix and Rest: Toss everything together gently until well combined. Taste and adjust the seasoning if needed, then let the salad rest for about 30 minutes at room temperature so the flavors can meld beautifully.
Serve: Drizzle with a little extra olive oil just before serving for added richness and flavor.

Prep Time: 20 minutes
Cook Time: 50 minutes