Recipe Details
Ingredients
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2tablespoonsolive oil
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1mediumonion, sliced
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1largeeggplant, cut into chunks
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1largeorange bell pepper, cut into chunks
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1largetomato, sliced
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2clovesgarlic, minced, or more to taste
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1tablespoonminced parsley, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
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Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
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Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
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Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Cook’s Notes:
You can substitute cilantro or dill for parsley, if you like.
You can make this salad a day ahead and refrigerate it, since the flavor is even better the next day.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories133 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 47mg |
2% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 7g |
26% |
| Total Sugars 7g |
|
| Protein 3g |
6% |
| Vitamin C 89mg |
98% |
| Calcium 35mg |
3% |
| Iron 1mg |
5% |
| Potassium 638mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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