Recipes

ROASTED PEPPER AND EGGPLANT SALAD
  • Ingredients
  • 4 small Japanese eggplants,
  • cut in half lengthwise
  • 1 small red onion, peeled and cut in half
  • 1 medium red bell pepper,
  • cut in half and seeded
  • 6 teaspoons olive oil, divided use
  • 1/4 cup crumbled feta cheese
  • 3 teaspoons balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 teaspoons minced fresh basil leaves
Directions
  1. Brush the eggplant, red onion and red bell pepper with some of the olive oil and place in the basket
  2. Roast for 15 to 20 minutes or until lightly browned
  3. Arrange the eggplant around the edge of a platter
  4. Separate the onion rings and place in the center of the platter
  5. Cut the peppers into strips and place around the onions
  6. Sprinkle with feta cheese. To make the dressing, whisk the remaining olive oil, balsamic, lemon juice, mustard, garlic and minced basil in a small bowl
  7. Pour over the salad and serve immediately.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.