Naturally Vegan, Gluten-Free Roasted Eggplant, Bell Peppers, and Tomato Salad! It works great as side, filling for a quick wrap, or use it as pizza base.
I am off to New York in two hours to celebrate my bestie’s wedding but before that I thought I’d quickly stop by to join the recipe redux for April. The theme is “Limpin’ Along for Lunch” and I am sure we could all use new, creative, and healthy ideas for lunch for you, your bae, and kiddos. I am sharing a recipe for “Roasted Eggplant, Bell Peppers, and Tomato Salad which I last had at a Turkish restaurant and my mom also made a similar salad while growing up.
It may not look as appealing to the eye but it will make your taste buds happy. I have made this salad 3 times already and it’s doesn’t get too old because I can use in many ways – think salad (duh) with grains and protein of your choice, filling for a wrap, and also as a pizza base!Just as the title suggests, it is a salad made with roasted eggplants, bell peppers, and tomatoes.
All the veggies are roasted to almost charred because it gives that smokey taste. Everything is then smashed together and seasoned with PLENTY of lemon juice, handful of parsley, dash of cumin, garlic, salt, and pepper. I don’t know what is it but the combination of all these works in unison. My idea of lunch is rather quick such as this Smashed Chickpea & Avocado Sandwich but I don’t mind Eggplant, Bell Peppers, and Tomato Salad because it’s one of those recipes you can make a big batch and use it throughout the week.
I love it as a side, works well with veggie wrap (try roasted cauliflower + eggplant wrap), and we have also used it as a base for pizza.I am sure we have lots of catch up to do since I am little MIA these days but hopefully life will slow down a bit soon. I plan on being more active on snapchat while I’m in NY so if you are interested, dixyab is where you can follow along.
Roasted Eggplant, Bell Peppers, and Tomato Salad
- 2 large eggplants, cut into halves vertically
- 1 red bell pepper
- 1 large tomato
- 5-6 garlic cloves (leave the skin on)
- 2-3 tablespoon olive oil
- 4 large lemon, juiced
- 1/4 cup chopped parsley
- 1 teaspoon cumin powder
- salt, pepper to taste
- Preheat the oven to 425F.
- Line a baking sheet with foil.
- Generously brush olive oil all over eggplant, tomatoes, and bell pepper. Face the flat, white part of eggplant down while baking.
- Pack garlic cloves inside a piece of foil, drizzle little olive oil and place it in the baking sheet with other veggies.
- Bake it in the oven for 45-60 minutes until the skin is almost charred and the flesh of eggplant is soft to touch.
- Remove it from the oven and let it sit for 10-15 minutes until it cools down.
- Scoop out the flesh of eggplant, bell pepper and tomatoes. Discard the skin of eggplant but you may use the skin of bell pepper but not the seed and tomatoes if it is not charred.
- Put in in a large bowl, add lemon juice, parsley, cumin, salt, pepper and smash it together to a desired consistency.
- Keep it in the refrigerator covered for 4-6 days.