Roasted Eggplant Aubergine and Red Pepper
Elevate your side dish game with this Roasted Eggplant, Aubergine, and Red Pepper recipe—a vibrant medley of Mediterranean-inspired flavors that’s as nutritious as it is delicious. Tender cubes of roasted eggplant and sweet red bell peppers are caramelized to perfection, then tossed with garlic, fresh parsley, and a zesty splash of lemon juice for a bright and fragrant finish. This easy-to-make dish requires just 15 minutes of prep time and is baked to golden perfection in under 40 minutes. Ideal as a warm side dish, or served at room temperature with crusty bread, it’s a versatile option for weeknight dinners or as part of a mezze platter. Packed with wholesome, fresh ingredients and seasoned simply with olive oil, salt, and pepper, this recipe is sure to be a crowd-pleaser—and a healthy addition to your repertoire! Keywords: roasted eggplant, roasted red peppers, Mediterranean side dish, healthy vegetable recipe, easy roasted vegetables.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Eggplant (Aubergine)
- 3 medium Red bell peppers
- 4 tablespoons Olive oil
- 3 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2
Wash the eggplants and red bell peppers thoroughly. Cut the eggplants into 1-inch cubes and slice the red bell peppers into 1-inch wide strips, discarding the seeds and stems.
Step 3
Place the cubed eggplant and red pepper strips on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss everything to coat the vegetables evenly.
Step 4
Spread the vegetables out in a single layer on the baking sheet to ensure even roasting. Place the sheet in the preheated oven and roast for 30-35 minutes, flipping the vegetables halfway through, until they are tender and slightly charred around the edges.
Step 5
While the vegetables roast, finely mince the garlic cloves and chop the fresh parsley leaves. Set them aside.
Step 6
Once the vegetables are done roasting, transfer them to a large bowl while still warm. Add the remaining 1 tablespoon of olive oil, minced garlic, chopped parsley, and 1 tablespoon of lemon juice. Toss gently to combine.
Step 7
Taste and adjust the seasoning with additional salt or lemon juice, if needed.
Step 8
Serve warm as a side dish, or let it cool to room temperature and serve as part of a spread with crusty bread. Enjoy!
Nutrition Facts
| Serving size | (1051.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 787.7 |
| Total Fat 58.1g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2391.8mg | 0% |
| Total Carbohydrate 61.5g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 34.2g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.1mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 2256.6mg | 0% |
Source of Calories