Roasted eggplant and capsicum salad

Name: Roasted eggplant and capsicum salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 2 large eggplants, chopped; 3 red capsicums, chopped; 1 red onion, chopped; 4 cloves garlic; 1/4 cup olive oil; 2 tsps salt; 2 tbsps red wine vinegar; Freshly ground pepper; 1/2 cup (20g) fresh parsley, roughly chopped; 2 tbsps pomegranate seeds

4 steps

Prep:20minCook:40min

Updated at: Sat, 13 Jan 2024 02:50:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories233.9 kcal (12%)

Total Fat15.1 g (22%)

Carbs24.7 g (10%)

Sugars14.5 g (16%)

Protein4 g (8%)

Sodium1175.6 mg (59%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupolive oil

2 tspssalt

2 tbspsred wine vinegar

freshly ground pepper

½ cupfresh parsley

roughly chopped

2 tbspspomegranate seeds

Instructions

Step 1

Preheat the oven to 250°C.

Step 2

Toss the vegetables with the garlic, oil and salt in a large roasting tin and spread out in an even layer. Roast for 30 minutes, turning twice until the vegetables are softened and blackened in parts on the skins.

Step 3

Remove the vegetables from the pan and add to a large mixing bowl. Cover the bowl with plastic wrap and let them sweat for 10 minutes.

Step 4

Add the vinegar, a couple of good grinds of pepper and the parsley and pomegranate seeds, if using, and toss through. Season to taste and serve warm.