Roasted peppers are so tasty and full of flavour! But they are even better when mixed with roasted eggplants, spices and fresh tomatoes. This delicious pepper-eggplant salad reminds of late summer but it can be prepared all year around, as long as you find fresh vegetables.
What kind of salad is this
Mixing roasted peppers and eggplants (or aubergines) is very typical for Bulgarian cuisine. We have different kinds of dishes featuring these two vegetables. Their perfect spice pair are garlic and parsley which enhance pretty well the roasted veggie taste. This salad is probably the easiest way to combine the two delicious vegetables by mixing them also with fresh tomatoes.
Where is this recipe from
I have adapted this recipe from an old Bulgarian cuisine cookbook. It is not one of the most popular salads in the country, however it follows the particular local style.
How to roast peppers and eggplants the easy way
The hardest part of this recipe, if there is such, is to roast the vegetables. In the old times people used to place them on top of their hot stoves or in a special appliance called “chushkopek” (pepper roaster). But I always found that roasting vegetables in the oven is better as it is quick and the result is equally tasty.
You need to line a large tin with aluminium foil and arrange the peppers and the eggplants on top. They are ready when they are well softened and the skin comes out easily: you may need to turn them around at some point. Let them cool before removing the skin and chopping them.
🥣 Recipe tips
This recipe calls specifically for green peppers. There are two reasons for it: the green mixture makes a nice contrast with the red tomatoes. In addition the taste of the green peppers is not as sweet as the red or yellow ones and it goes perfectly well with the tomatoes.
This salad is best if the pepper-eggplant mixture is prepared about one hour prior to serving it. You can keep it up to 2 days covered in the fridge.
Heirloom tomatoes are the best for this recipe but you can use any kind of large tomatoes.
This salad is perfect to serve as a side to a nice meat or vegetarian dish. Ideal addition to the following recipes:
Did you like this recipe? Let me know in the comments what you think about it!
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Roasted eggplant and pepper salad
- 2 medium eggplants
- 4-5 large green peppers such as bell peppers
- 3 large tomatoes
- 1/3 cup/ 50 g walnuts finely chopped or minced
- 3 garlic cloves minced
- 3 tbsp olive oil
- 2 tbsp vinegar or to taste
- 2 tbsp fresh parsley finely chopped
- salt to taste
- Preheat oven to 400 degrees F/ 200 degrees C. Line a large baking tin with aluminium foil.
- Arrange the peppers and eggplants on top (just washed, not cleaned from seeds and stems). Bake for 20-30 minutes or until the vegetables are soft and the skin seems to come out easily.
- Let the vegetables cool for 20 minutes and then peel out their skin.
- Clean and chop finely the peppers and eggplants. Place them in a medium bowl. Add parsley, garlic, walnuts, oil, vinegar and salt. Mix very well until well combined. Add more seasoning if necessary, after tasting.
- Cover the bowl and chill for 1 hour in the fridge (this step is optional).
- Slice the tomatoes and arrange them on the bottom of a large plate to make a ring. Place the pepper-eggplant mixture in the middle. Serve immediately.
- The pepper-eggplant mixture keeps in the fridge covered for up to 2 days.
- Heirloom tomatoes are the best for this salad but you can use any type of large tomatoes.