Andalusian Roasted Pepper and Eggplant Salad
Delight in the vibrant flavors of Southern Spain with this Andalusian Roasted Pepper and Eggplant Salad, a perfect blend of smoky vegetables and fresh herbs, drizzled with a zesty dressing.
Equipment
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Mixing bowls
- Whisk
Ingredients
- 2 large Red bell peppers (about 1 lb / 450g)
- 1 large Eggplant (aubergine) (about 1 lb / 450g)
- 1 medium Red onion (about 5 oz / 140g), thinly sliced
- 1 cup Cherry tomatoes (about 5 oz / 150g), halved
- 2 cloves Garlic minced
- 3 tablespoons Extra virgin olive oil (45ml)
- 2 tablespoons Sherry vinegar (30ml)
- 1/4 cup Fresh parsley (15g), chopped
- 1/4 cup Fresh cilantro (coriander) (15g), chopped
- 1 teaspoon Salt (6g)
- 1/2 teaspoon Ground black pepper (1g)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the red bell peppers and eggplant. Slice the eggplant into 1/2-inch (1.25cm) thick rounds and cut the bell peppers into wide strips.
- Place the sliced vegetables on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and season with salt and pepper.
- Roast in the preheated oven for about 30 minutes or until the vegetables are tender and the edges are starting to char.
- While the vegetables are roasting, prepare the dressing by whisking together the remaining olive oil, sherry vinegar, minced garlic, chopped parsley, and cilantro in a small bowl. Season with salt and pepper to taste.
- Remove the roasted vegetables from the oven and allow them to cool slightly. Once cool enough to handle, peel the skin from the peppers and chop the vegetables into bite-sized pieces.
- Combine the roasted vegetables, sliced red onion, and cherry tomatoes in a large serving bowl.
- Pour the dressing over the salad and gently toss to combine.
- Serve the salad at room temperature or chilled, garnished with additional fresh herbs if desired.
Notes
For an extra kick, add a pinch of smoked paprika to the dressing.
If sherry vinegar is not available, a good quality red wine vinegar can be used as a substitute.
This salad can be made ahead and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits.