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Roasted eggplant salad
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Eggplant and Multicolored Pepper Salad

Delicious eggplant and bell pepper salad perfect for a lunch at home or to go
Course Salad
Cuisine American, Vegan
Keyword Roasted Eggplant
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Deb Delozier | Vegelicious Kitchen


  • 2 cups eggplant cubed
  • 1/2 cup red bell pepper chopped small
  • 1/4 cup orange bell pepper chopped small
  • 2 1/2 T green bell pepper chopped small
  • 1 -2 cloves garlic crushed
  • 1 green onion sliced, scallion
  • 2 - 3 T parsley minced
  • 1 T olive oil
  • 2 T water
  • juice of 1/2 lime
  • salt & pepper to taste
  • Black olives sliced (optional)
  • *Serve with romaine lettuce


  • Take your eggplant and cut in it half the long way
  • Peel if you like or keep the peel on if you prefer
  • Cut the eggplant into 1"cubes
  • Toss in a bowl with about 3 T of olive oil and seasonings like onion & garlic granules, salt & pepper
  • Spread in one layer on a parchment lined baking sheet
  • Put in the oven at 425 degrees for about 30 minutes, stirring every 10 minutes in the beginning and more frequently towards the end.
  • Combine with rest of ingredients, toss and chill for at least an hour
  • *Serve on small romaine lettuce leaves (lettuce hearts) or as a topping on a bed of lettuce or salad. It's also good as a topping for crackers.