Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 1 hr 10 min
  • Yield: 2 to 4 servings
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6 tablespoons extra-virgin olive oil

3 medium eggplants, cut into 1/2-inch rounds 

Kosher salt 

4 red bell peppers

6 tablespoons low-sodium soy sauce 

2 tablespoons grated fresh ginger 

1 tablespoon sesame oil 

1 tablespoon red wine vinegar 

2 medium cloves garlic, grated 

2 tablespoons sesame seeds, toasted 


  1. Preheat the oven to 350 degrees F.
  2. Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
  3. Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
  4. Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.
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