Garden Harvest Eggplant Pepper Salad

This colorful Eggplant Pepper Salad is a delicious and healthy way to enjoy the garden's bounty. Eggplant is packed with fiber to keep you feeling full, while bell peppers come in all sorts of fun colors and are loaded with vitamins to help you stay strong.

This salad is super versatile! Serve it as a bright side dish at your next barbecue, a light but filling main course, or even a quick lunch with some crusty bread. Want something more substantial? Top some rice with the salad for a flavorful starter. No matter how you enjoy it, this salad is sure to be a crowd-pleaser!

Ingredients

2 eggplants, cut into cubes

1 cup of water

1/2 teaspoon garlic powder

1/2 teaspoon sweet paprika

salt and pepper to taste

2 red bell peppers, cubed

1 bunch of parsley, chopped

3 tablespoons olive oil

1 1/2 lemons, juiced

some more salt and pepper to taste

Directions

Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a mixing bowl, combine the eggplants and water, ensuring they're thoroughly coated. Sprinkle in garlic powder, sweet paprika, salt, and pepper to taste, and mix well to distribute evenly. Spread the mixture onto the prepared baking sheet in one layer and bake in the oven until the water has evaporated and the eggplants are tender and golden brown. Allow them to cool.

In another mixing bowl, combine the roasted eggplants with diced red bell peppers, parsley, olive oil, lemon juice, and salt and pepper to taste. Mix well and serve.