Summer Salad with Charred Peppers and Roasted Eggplant
Prep time
Cook time
Total time
Try this summer salad with charred peppers and roasted eggplant and enjoy a fresh and filling salad with a subtle smoky flavor. Perfect for barbecue!
Serves: 4
  • 200g mixed greens (I used two bags of mixed salad greens)
  • 1 eggplant, cut into cubes
  • 2 sweet red peppers (I used Pimentos)
  • 1 small red onion, julienned
  • 1 tsp smoked paprika
  • 2 Tbsps olive oil
  • sea salt and ground pepper, to taste
  • Dressing:
  • 3 Tbsps olive oil
  • ½ tsp sweet paprika
  • 1 Tbsp lemon juice
  • salt, pepper
  1. Cut eggplant into cubes. Deseed the peppers and cut them into rings.
  2. Heat 2 Tbsps of olive oil in a grill pan and add the eggplant cubes. Sprinkle them with smoked paprika, salt, and pepper. Cook for 5 minutes.
  3. Add the pepper rings and cook for 5 more minutes. Let them char a bit around the edges.
  4. Prepare the dressing by adding all the dressing ingredients in a small jar, close it with a lid and shake it well.
  5. Add the mixed greens in a large bowl. Top with grilled eggplant, charred peppers, julienned onion and drizzle with the dressing.
Recipe by Gourmandelle | Vegetarian Blog at