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Roasted Eggplant and Red Pepper Salad
with avocados / croutons / creamy balsamic vinaigrette

Active: 30 min Total: 30 min

The components of this salad including smoky eggplants and red peppers, crunchy croutons, and creamy balsamic vinaigrette can be made ahead for a super fast weeknight dinner!

Tags

Ingredients

Servings:
4
Metric
Creamy Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 Tbsp
  • Mayonnaise - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
Roasted Eggplant and Red Pepper Salad with Avocados:
  • Bell peppers, red - 2
  • Eggplants, Chinese (or other small eggplants) - 2
  • Bread, sandwich (sub store-bought croutons) - 4 slices
  • Oil, cooking - 1 Tbsp
  • Avocados - 1, sliced
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Roast vegetables - Fire up your grill or turn on your oven’s broiler. Core stem out of red peppers. Pierce eggplants all over with a fork. Brush veggies lightly with some oil. Broil on a sheet pan or grill over direct heat for 6 minutes each side. Once red pepper is charred and eggplant is softened, place in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. When cool enough to touch, scrape flesh out of eggplant and skin off of red pepper. Roughly chop. This video shows you how to roast peppers. (Can be done up to 5 days ahead)
  2. Make croutons - Skip this step if using store-bought croutons. Slice bread into even cubes. Heat a skillet over medium heat. Add cooking oil and bread cubes to the hot pan. Season with salt and pepper. Cook, stirring frequently, until cubes are golden brown on all sides. (If bread is toasting too slowly, turn up the heat, but stay close to the skillet to be sure the cubes don’t burn.) (Can be done up to 3 days ahead)
  3. Make vinaigrette - Combine vinegar, mayonnaise, honey and mustard. Add olive oil while whisking. Season with salt and pepper. (Can be done up to 2 days ahead)
  4. Avocados - Slice.

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Make

  1. Toss eggplants, red peppers, avocados and greens in vinaigrette. Top with croutons and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (178)
Gluten-free (11)
Paleo (19)
Vegetarian (13)

66 reviews

Very good an easy to make

By: Sylvia
Posted: Mar 31, 2020
Diet: Paleo
0 Helpful

This was a very delicious salad! I don't think I marinated the steak for long enough though. And I had to cut them in half to get them to cook through...they were very thick steaks. If I make this again I may add a bit less garlic. My husband really loved it!

By: Adelle
Posted: Mar 22, 2017
Diet: Paleo
0 Helpful

My husband and I love this one. We make it every other week at least

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

My family liked this a lot. My wife took it to work the next day, and said it was even better next day.

By: jared
Posted: Mar 30, 2016
Diet: Original
0 Helpful

Especially loved the salad and salad dressing!!

By: Felice
Posted: Feb 28, 2016
Diet: Original
0 Helpful

Great overall flavor. I used sirloins and they came out nice and tender. Great salad!

By: Nicholas
Posted: Feb 28, 2016
Diet: Original
0 Helpful