![Roasted Eggplant and Red Bell Pepper Salad](https://cdn.statically.io/img/www.allrecipes.com/thmb/IizIol2n4j7y6RCAO1_jmrHNffM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Eggplant-and-Red-Bell-Pepper-Salad-Kim-4x3-1-2000-16e87487dd164c4e9599e57205ada17d.jpg)
Ingredients
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6 medium red bell peppers, halved and seeded
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4 small baby eggplants, halved lengthwise
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salt and freshly ground black pepper to taste
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4 tablespoons olive oil, divided, or more as needed
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2 tablespoons balsamic vinegar
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1 clove garlic, chopped
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2 dashes chile sauce
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1 (6 ounce) jar artichoke hearts
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½ cup oil-packed sun-dried tomatoes, drained
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4 large fresh basil leaves
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
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Bake in the preheated oven until beginning to char, about 45 minutes.
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While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
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Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
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Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
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Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
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Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
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Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
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Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Cook's Note:
Green, yellow, or orange bell peppers may be substituted for some of the red peppers.
Nutrition Facts (per serving)
315 | Calories |
17g | Fat |
39g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 315 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 2g | 12% |
Sodium 336mg | 15% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 17g | 62% |
Total Sugars 16g | |
Protein 8g | 15% |
Vitamin C 255mg | 284% |
Calcium 55mg | 4% |
Iron 2mg | 12% |
Potassium 1385mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.