Eggplant Salad with Yellow Peppers & Red Onion

eggplant salad with yellow peppers and red onion
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 medium eggplants
  • 2 yellow bell peppers, cut into 1-inch squares
  • 1 red onion, coarsely chopped
  • 1 pint cherry tomatoes, halved or quartered
  • 1 1/2 cups chopped flat-leaf parsley
  • 6 tablespoons apple cider vinegar
  • 4 1/2 tablespoons sunflower oil
  • 1 tablespoon ground cumin
  • Coarse sea salt and black pepper


Preheat the broiler. Place the eggplants on a baking sheet; broil, turning occasionally, until flesh is soft and skin is charred, about 45 minutes. Cool; cut in half lengthwise. Scoop the flesh into a colander set over a large bowl; discard skins. Drain for at least 1 hour or overnight in the refrigerator.

Coarsely chop the eggplant; transfer to a medium bowl. Toss with the peppers, onion, tomatoes, parsley, vinegar, oil and cumin. Season with sea salt and pepper.