Eggplant, Tomato, and Roasted Red Pepper Salad

Another great  recipe from my guest Susanna, an effortless summer salad, featuring the best produce summer provides : – eggplant, tomatoes and pepper.


Serves 2


  • 1 large eggplant light for its size
  • 1 tomato
  • 1 sweet red pepper
  • 3 scallions chopped
  • Herbal salt to taste
  • Black pepper to taste


  1. Roast, peel the pepper (directions can be found here ), chop the pepper. oil_free_eggplant2
  2. Peel eggplant cut it into slices, sprinkle with salt and let stand for about 20-30 minutes. Rinse and blot with paper towels.oil_free_eggplant4
  3. Place eggplant into an oven proof dish, season and bake until soft.
  4. Cut a crisscross pattern on the skin of the blossom end of the tomato. Place tomato in a cup or a dish. Boil water and pour it over the tomato making sure it’s covered. Keep the tomato in water for about a minute. Remove from water and peel the tomato. oil_free_eggplant
  5. Mash the eggplant with the fork.oil_free_eggplant3
  6. Mix eggplant, tomato, pepper and scallions. Season with herbal salt and pepper
  7. Enjoy!oil_free_eggplant1

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