Smoky Roasted Eggplant Salad

Charred without frying, this classic roasted eggplant meze offers a deeply smoky flavor packed with natural fiber and healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium eggplants (800 g) · 200 kcal in the whole recipe
• 1 red kapia pepper (100 g) · 31 kcal in the whole recipe
• 2 medium tomatoes (250 g) · 45 kcal in the whole recipe
• 2 green peppers (80 g) · 16 kcal in the whole recipe
• 3 cloves garlic (10 g) · 15 kcal in the whole recipe
• 1/2 bunch fresh parsley (30 g) · 11 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 2 tbsp fresh lemon juice (30 g) · 7 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp red pepper flakes

Method

1. Prick eggplants and red pepper with a fork and roast them in a preheated oven at 220°C (425°F) for 25-30 minutes until soft.

   

2. Transfer the roasted vegetables to a covered bowl for 10 minutes to steam, then peel off the skins and chop finely.

   

3. Dice the tomatoes and green peppers into small cubes, and finely mince the garlic and parsley.

   

4. Combine all vegetables in a bowl, add olive oil, lemon juice, salt, and red pepper flakes, then toss gently.

   

5. Transfer the salad to a platter and serve at room temperature or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.