Roasted Eggplant with Peppers and Cucumbers Recipe

Name: Roasted Eggplant with Peppers and Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound eggplant; 1/2 teaspoon minced garlic; 1/2 cup diced red bell pepper (about 1/3 inch); 1/4 cup diced yellow bell pepper (about 1/3 inch); 1/2 cup diced cucumber (about 1/3 inch); 1 tablespoon chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 1 1/2 to 2 tablespoons fresh lemon juice; Freshly ground black pepper; Salt

Servings: persons

One 1 1/2-pound eggplant
1/2 teaspoon minced garlic
1/2 cup diced red bell pepper (about 1/3 inch)
1/4 cup diced yellow bell pepper (about 1/3 inch)
1/2 cup diced cucumber (about 1/3 inch)
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 1/2 to 2 tablespoons fresh lemon juice
Freshly ground black pepper
Salt

1
Roast the eggplant directly over a charcoal grill or a gas burner, or under the broiler; when the side nearest the heat is blackened and the eggplant has become soft, turn it with tongs.
2
Repeat until the eggplant is evenly charred and softened throughout.
3
Set it aside to cool.
4
Pick off as much of the eggplant skin as you can.
5
Cut the flesh into strips less than 1 inch wide.
6
If there are many blackish seeds, remove them.
7
Transfer the eggplant strips to a colander set over a deep dish to drain for at least 30 minutes, or until no more liquid is being released.
8
Transfer the eggplant to a medium bowl.
9
Add the remaining ingredients except for the salt and toss well.
10
Season with salt before serving.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 1 1/2-pound eggplant, 1/2 teaspoon minced garlic, 1/2 cup diced red bell pepper (about 1/3 inch), 1/4 cup diced yellow bell pepper (about 1/3 inch), and more.

Yes, Roasted Eggplant with Peppers and Cucumbers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant with Peppers and Cucumbers

How did you like this recipe?

Frequently Asked Questions