Name: Roasted Eggplant and Bell Pepper Salad
Prep time: 25 min
Cook time: 30 min
Total time: 115 min
Yield: 1
Ingredients: 2 tablespoons olive oil; 1 medium onion, sliced; 1 large eggplant, cut into chunks; 1 large orange bell pepper, cut into chunks; 1 large tomato, sliced; 2 cloves garlic, minced, or more to taste; 1 tablespoon minced parsley, or to taste; salt and ground black pepper to taste

Roasted Eggplant and Bell Pepper Salad

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
115 minutes

Try this refreshing summer salad with roasted eggplant and peppers - ideal for picnics or as a tasty antipasti. Great for entertaining!

Ingredients:

1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste

Instructions:

Preheat the oven to 350°F (175°C) for a perfectly cooked dish.
In a large skillet over medium-high heat, sizzle 1 tablespoon of oil until it shimmers. Saute the onion until golden brown, stirring occasionally, for about 5 to 7 minutes. Transfer the caramelized onions to a plate.
Add the rest of the olive oil to the skillet, then introduce the eggplant and bell pepper. Sauté until they become tender, approximately 5 minutes. Next, mix in the tomato, garlic, parsley, salt, and pepper, and cook for an additional 2 to 3 minutes. Put the onion back in the skillet. Taste and adjust seasonings as needed.
Pour the eggplant mixture into a baking pan and bake in the preheated oven for 30 minutes.
Chill for 1 hour, then serve at room temperature or refrigerate for a refreshing chilled option.

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