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Roasted Eggplant Salad

Roasted eggplants and sauteed vegetables drizzled with an easy and delicious oil-vinegar dressing. This will become your favorite eggplant salad recipe!
Course Salad, Side Dish
Cuisine American
Keyword eggplant salad
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 127kcal
Author Dina from SimplyHomeCooked.com


  • 4 eggplants
  • 4 red bell peppers
  • 2 carrots
  • 1/2 onion
  • 8 garlic cloves
  • 1/2 cup vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp sugar
  • 3 tbsp sweet chili sauce
  • 1/3 cup water
  • 1/3 cup olive oil


  • Chop the eggplant into small rectangular cubes. Place in a colander and mix with 1 tsp salt. Let it sit for about 20 minutes until it lets out most of its juices. Make sure to have a plate under the colander to catch all the liquid.
  • Sauté the chopped bell pepper, onion, and shredded carrot with the pressed garlic, black pepper, sugar, and vinegar.
  • Add water and olive oil. Sauté for about 10 minutes.
  • Drizzle a baking sheet with olive oil and place the chopped eggplant into the baking dish a toss lightly to coat it in the olive oil. Bake at 400 degrees Fahrenheit for 25 minutes.
  • Combine the sautéed vegetables with the baked eggplant. Then stir in the sweet chili sauce.


Calories: 127kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Sodium: 249mg | Potassium: 480mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2975IU | Vitamin C: 55.6mg | Calcium: 25mg | Iron: 0.6mg