Roasted Eggplant and Pepper Salad

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This salad is the perfect addition to your repertoire. Whether you serve it with the dips course on shabbos, or as a side dish, it’s delicious, easier to make than you might think, and so versatile! You can serve this as a relish over grilled steak or chicken, and a salad or side dish, or with bread or challah. 

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Roasted Eggplant and Pepper Salad

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Ingredients

Roasted Eggplant:

• 1 eggplant or 4 Japanese eggplant, cut into half moon slices
• 1 Tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Roasted Peppers:
• 10 mini peppers or one bell pepper, cut into half ring slices
• 1 red onion, cut into half moon slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 Tablespoon olive oil

Dressing:

• 2 Tablespoon fresh dill, finely chopped
• 1/3 cup fresh parsley, finely chopped
• 3 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon fresh squeezed lemon juice
• 2-3 teaspoons honey, to taste

Instructions

1. Preheat oven to 400. Line two baking sheets with parchment paper.
2. On one baking sheet, toss eggplant, olive oil, salt and pepper until combined. Roast for 45-50 minutes, until starting to brown. Set aside to cool.
3. On the second baking sheet, toss peppers, onions, olive oil, salt and pepper until combined. Roast for about 30 minutes, until just starting to get some color. Set aside to cool.
4. Assemble salad: Combine cooled vegetables in a bowl. Add dressing ingredients and mix to combine,.

Notes

Plan ahead: Salad can be prepared 2-3 days ahead of time and stored in the fridge.

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