Sweet, Roasted Eggplant & Pepper Salad Recipe

Eggplant spread

Satisfying, filling, sweet and incredibly addicting, I loved this spread so much that I ate the entire bowl for dinner with toasted sourdough bread.


1 medium eggplant

2 bell peppers, (red/orange/yellow)

2 garlic cloves, minced

Salt (a couple of big pinches)

Pepper (a couple of big pinches)

Sugar (to taste, I probably put in a small handful because I liked it sweet)

Canola oil

Diced tomatoes (I used 1 beefsteak tomato)

1 diced red onion

Parsley (fresh is better, but I only had dried)

Now What?

Poke wholes in the eggplant with a fork or knife.

On an oiled baking sheet, roast the eggplant and pepper for about 30-40 minutes at 375 degrees, or until the skin is charred.

Slip the eggplant into a paper bag. This creates steam and will allow the skin easily come off.

When the vegetables are cooled off enough to handle, remove the skin of the eggplant, the stem of the peppers and the seeds of the peppers. Dice the eggplant and

In a pot, put a 2 TBS of oil, heat and then add the red onion and garlic. Sautee until the onions become slightly translucent. Add in the eggplant, peppers, salt, pepper, sugar and tomatoes. If using dried parsley, add in now. Add in ΒΌ cup of water and cook everything together for about 10 minutes over low heat, or until most of the water has cooked off.

***If you want, you can keep the tomatoes raw and mix in at the end.

If using fresh parsley, chop and add in now.

Joyce Huang

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