Roasted Aubergine Pepper Salad
Roasted Aubergine Pepper Salad is a salad recipe ready in 1 h. It makes 4 servings, each 180 kcal with 5 g protein. Beginner level, 10 ingredients.
Recipe by @anayet_vanille, adapted and measured by Cookpath.
- 1 htotal
- Beginnerlevel
- 180kcal a serving
- 5 gprotein
What is Roasted Aubergine Pepper Salad
A salad of roasted aubergine, peppers and tomatoes, peeled and chopped with spring onion, garlic, parsley, olive oil, oregano and lemon.
- Salads · Vegetarian
- Roasting
- Knife basics
How to make Roasted Aubergine Pepper Salad
Tips from the cook
- Roast until the skins are properly charred, as that gives the smoky flavour.
- Cover the hot vegetables with a bowl for a few minutes, so the skins loosen and peel off easily.
- Drain off any juice from the chopped vegetables before dressing, so the salad does not turn watery.
- Add the salt and lemon at the end and taste, as the roasted flavours are sweet.
Cook it with the app
Get CookpathStep by step with timers, in your shopping list in one tap.
Meal prep and storage
Keeps 3 days in the fridge, and tastes even better the next day.
Prep a few days
See this week’s meal prep plan on the blog, or plan your own week in the app.
Roasted Aubergine Pepper Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Aubergine0 option
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
