Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 30 min Total: 30 min
Our members love learning how to make their own salad dressings from our menus. This one features a creamy vinaigrette - make it ahead along with all the other components - smoky eggplants and red peppers and crunchy croutons - for a super fast weeknight dinner!
Cuisines

Ingredients

Metric
Servings:
4
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

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (375)
Gluten-free (22)
Paleo (32)
Vegetarian (42)

145 reviews

The kids ate it!

By: David
Posted: May 17, 2019
Diet: Original
0 Helpful

Good just not our taste preference.

By: Katrina
Posted: May 13, 2019
Diet: Original
0 Helpful

The marinade on the steak is so good!

By: Myriam
Posted: Apr 18, 2019
Diet: Original
0 Helpful

So simple and delicious! Made exactly as stated and we will definitely make this again.

By: Marissa
Posted: Feb 25, 2019
Diet: Original
0 Helpful

Quick and easy prep and so good! Made it for company and it was great.

By: Ruth
Posted: Dec 30, 2018
Diet: Original
0 Helpful

This is one of my favorite recipes. So delicious.

By: Anita
Posted: May 13, 2018
Diet: Original
0 Helpful