Roasted Pepper and Garlic Eggplant Salad – Autumn Recipe
Cremy eggplant salad with roasted peppers and garlic, without mayonnaise: creamy, flavorful, and slightly smoky, made with roasted eggplant and sweet kapia peppers.
Roasted Pepper and Garlic Eggplant Salad
Course: Appetizers, SnacksCuisine: RomanianDifficulty: Easy6
servings45
minutes20
minutes150
kcal1
hour5
minutesI could easily say that eggplant salad is one of my favorite salads. If we overlook the roasting part, it’s actually quite simple to prepare, and the combination of roasted eggplant, good bread, cheese, and tomatoes is one I could happily eat anytime.
It’s also wonderful during fasting periods, served simply with fresh bread and a few perfectly ripe tomatoes.
This time, I decided to combine it with roasted peppers. It’s not the first time I’ve made this combination, and it’s certainly not a complicated recipe, but I wanted to share it here for all of you food lovers who might occasionally find yourselves wondering what to cook next.
Why roasted peppers? Because they add sweetness and a subtle smoky flavor without overpowering the eggplant. Instead, they complement it beautifully.
I chose not to use mayonnaise. Well-roasted and thoroughly drained eggplant, combined with oil gradually incorporated into the mixture, is all you need to achieve a creamy, glossy salad. Plus, without mayonnaise, the flavor of the vegetables remains the star of the show.
Ready? Let’s get started!
Ingredients
500 g roasted and peeled eggplant
150 g roasted and peeled kapia peppers
50 g red or white onion
40–45 ml sunflower oil or another neutral-flavored oil
1 small garlic clove
½ teaspoon salt, then more to taste
Preparation method
- Roasting the Eggplant and Peppers
Roast the eggplant and peppers on a grill, stovetop griddle, gas burner, or in the oven until the skins are well charred and dark, and the vegetables are completely soft inside.
The eggplant should be tender all the way through to the center. The better it is roasted, the more pronounced that distinctive, slightly smoky flavor will be.
Immediately after roasting, place the eggplant in a sieve and let it drain for at least 30–45 minutes. Peel and deseed the peppers, then let them drain as well.
- Chopping the Vegetables
For this salad, we use a food chopper because it allows us to easily control how finely each ingredient is chopped.
Start with the onion and garlic. Add them to the chopper bowl and pulse a few times, until finely chopped.
Then add the well-drained eggplant and continue pulsing in short bursts until you reach the desired texture. We’re not looking to turn the eggplant into a perfectly smooth paste; a few small pieces and fine strands will preserve the characteristic texture of eggplant salad.
- Finally, add the roasted pepper and pulse a few more times, just until it is finely chopped and evenly distributed throughout the mixture.
This order helps keep the pepper visible in the salad without turning it completely into a smooth cream. - Incorporating the Oil
Transfer the mixture to a large bowl and add the salt. Gradually incorporate the oil, stirring continuously, until the salad becomes creamy and slightly glossy.
You don’t have to use all the oil. Stop once you reach the texture you like. Refrigerate the salad for about 30 minutes before serving. - Serving
Transfer the salad to a bowl and gently smooth the surface with the back of a spoon. Serve it with fresh or toasted bread, perfectly ripe tomatoes, and, if you like, a few olives or some cheese.
This is a simple yet incredibly flavorful version of eggplant salad, where each ingredient has its role: the eggplant brings creaminess and a smoky flavor, the roasted pepper adds sweetness, the onion brings freshness, and the garlic subtly ties everything together. - Storage
Store the salad in the refrigerator in a tightly sealed container and consume it within 2–3 days. Before serving, give it a gentle stir and, if needed, add a few drops of oil.
