Mediterranean Roasted Eggplant Salad

🥄 Instructions

1. Preheat oven:
   Heat your oven to 200°C | 400°F. Line a large baking tray with parchment paper.
2. Roast the eggplant and peppers:
   Toss the cubed eggplant (600 g | 1.3 lb) and quartered bell peppers (300 g | 10.5 oz) in 3 tbsp of olive oil (45 ml), salt, pepper, and dried herbs (1 tsp). Spread on the baking tray in a single layer.
   Roast for 25–30 minutes, turning once, until the vegetables are soft and slightly charred.
3. Cool and chop:
   Let the roasted peppers cool slightly, then peel off the skin if desired (optional for a smoother texture). Cut the roasted peppers into strips.
4. Prepare the dressing:
   In a large mixing bowl, whisk together lemon juice (2 tbsp | 30 ml), red wine vinegar (1 tbsp | 15 ml), remaining olive oil (1 tbsp | 15 ml), and lemon zest. Season with salt and pepper to taste.
5. Assemble the salad:
   Add the roasted eggplant cubes, pepper strips, sliced red onion (100 g | 3.5 oz), black olives (80 g | ½ cup), capers (2 tbsp), and torn basil to the bowl. Toss gently with the dressing until well combined.
6. Let it marinate (optional but recommended):
   Allow the salad to sit for 15–30 minutes at room temperature before serving to let the flavors deepen and meld.
7. Serve:
   Plate the salad at room temperature or slightly chilled. Garnish with a few extra basil leaves or a drizzle of olive oil, if desired.

🍽 Serving Suggestions

• Serve with crusty artisan bread or warm flatbread
• Pair with grilled chicken, lamb, or halloumi
• Spoon over couscous, farro, or quinoa for a hearty grain bowl
• Add crumbled feta or shaved Parmesan for a cheesy finish

🧊 Storage Tip

This salad keeps beautifully in the fridge for up to 3 days. In fact, it often tastes better the next day once the flavors have fully married.