Roasted eggplant salad with bell pepper and feta

This salad is easy and very delicious! Roasted eggplant is very simple to make, you only need 45 minutes for the perfect texture. You only need to cute the other ingredients and you have a nice dish. Few ingredients for a fresh result. I promise you will do it all the time. 

I love salad during summer. But I love salad all year round. It’s a pleasure for me to find the perfect salad adapted to the season. Do you know what is best with a good dish? Good produce (I know, I say it all the time!) and to find it, you need to eat what you have during the season. I mean, don’t eat tomatoes during winter! Expect as a sauce and because it’s in can they won’t taste good or they won’t be great for the environment. 

I also read an article about the fact seasonal product are better for your health. For example, during summer, you can find tomatoes, cucumber, zucchinis, etc and they have what you need at this time of the year. It’s the same for carrot or beets during winter. They have the best vitamins you need at this moment. 

Right now, I’m under the sun in the French countryside and my body tells me « eat tomatoes!!! ». I talk a lot about tomatoes. Actually, in France, we can find amazing tomatoes for nothing. In Pennsylvania, where I live now it’s a little bit more complicated. There is a nice farmer’s market where Amish sell heirloom tomatoes, but it’s very expensive! Like 4$ the lbs when I can find them for 2,50€ the kilo in France.. So I’m gonna enjoy them for my two weeks in France!

But let’s back to the way we were. Eggplant is one of my favorite vegetables and I love roasted eggplant, I really love it with pasta, as a stew but also in baba ganoush. I always roast some eggplant to add it everywhere. It’s actually quite simple because you can cook some eggplants and put them in a food container and keep it in the fridge a few days. 

The other thing I like about this salad is the red bell pepper! I like them, but I also adore raw green bell pepper! It’s crunchy with lots of flavors. It’s funny because I don’t like cooked green bell pepper, they have a weird taste but raw, it’s the best! 

Of course, for the Mediterranean touch I love, I add some feta, the perfect topping in salad and toast. With some fresh basil, this salad is amazing. 

If you want something more nutritious, you can add some chickpeas to the salad or if you eat meat, I’m sure this salad will be great as a side for a barbecue. With some grilled marinated chicken, for example, it must be nice. 

I hope you will love this recipe! Don’t forget to follow me on Instagram! I’m in France and I share it with you in the stories. Have a nice day!

Roasted eggplant salad with bell pepper and feta

★★★★★ 5 from 3 reviews

• Author: Mary
• Prep Time: 10
• Cook Time: 45
• Total Time: 55 minutes
• Yield: 2 salads as a side 1x
• Category: Salad
• Cuisine: Mediterranean

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Description

Delicious summer salad with good produce and few ingredients. 

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Scale 1x2x3x

Ingredients

• 1 big eggplant
• 1 green bell pepper
• 1 red bell pepper
• 1/3 cup crumbled feta
• 6 big basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper
• 2 tbsp canola oil

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Instructions

1. Cut the eggplant in cubes. Place the pieces in a baking sheet with parchment paper. Add the two tablespoons of canola oil, salt and pepper. Mix with your hand. Place in the oven at 400°F for 45 minutes.  
2. Cut in cubes the bell peppers and chope basil leaves.
3. When the eggplant is cooked, let it cool for 15 minutes. Then, you can mix the eggplant cubes, bell pepper and basil in a big bowl. Pour the olive oil and balsamic vinegar, salt and pepper and mix well. Ready to serve!  

Keywords: Eggplant, salad, Mediterranean, basil, bell pepper