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READY IN 1 hr

Roasted Red Pepper Salad

Read Reviews (4)

"This is a stuffed pepper salad, light and delicious!" — Asli Ocak

Ingredients Edit and Save

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Original recipe makes 6 stuffed peppers Change Servings

2 large eggplants
6 red bell peppers
1 cup plain yogurt

2 cloves garlic, minced
1 tablespoon olive oil
salt to taste

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Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. Turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. Place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. Set aside and allow the vegetables to cool about 20 minutes. Once cool, remove the skins and discard.
Mix together the yogurt and garlic, and set aside.
Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with salt to taste.
Pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. Top with the garlic yogurt and serve.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 1 hr

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Reviews More Reviews

Aug 05, 2011

We loved this salad! I did cut the peppers in half and use them more like boats. My children didn't care for it as much, but they don't care for bell peppers.

—Mayd2BaMom

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Aug 31, 2011

I tried this and it tasted pretty good, a surprising mix of ingredients you wouldn't expect together, but well made. The problem I had was that the vegetables were pretty soggy once they had sat to cool for a while. I would recommend that you make sure the peppers are dry before stuffing them with the eggplant mix. ... I think it may also be good to try this with raw peppers. I might do that sometime :).

—jessica

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4 Ratings

Feb 06, 2013

This is an interesting salad, which I liked. I followed the directions and taste-wise, I just thought it needed a bit if lemon juice to brighten the sauce. It was easy enough to roast both the peppers and eggplant and even to peel them, but that is where it stopped being easy. It was hard to I get the seeds out of the pepper, keeping it intact and then it wasn't rigid enough to stand to be stuffed. The next time I will cut the peppers in half lengthwise and seed before roasting and use more smaller eggplants, with fewer seeds and just pile the filling in the pepper halves. But I will make them again - thanks, Asli!

—BigShotsMom

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Jun 14, 2012

We enjoyed this recipe but tweaked it to make it more flavorful. To the chopped egglplant I added salt, pepper, chopped fresh mint and parsley. To the yogurt garlic mixture, again some fresh mint. Placed stuffed peppers over a bed of fresh salad greens and sprikled all with a bit of sea salt and fresh lemon. YUM!

—nancy

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Nutrition

Calories
415 kcal
21%

Carbohydrates
70 g
23%

Cholesterol
7 mg
2%

Fat
11 g
17%

Fiber
30.2 g
121%

Protein
17 g
34%

Sodium
308 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Red Pepper Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 415
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 2.5g 12 %
Cholesterol 7mg 2 %
Sodium 308mg 12 %
Potassium 2618mg 73 %
Total Carbohydrates 70g 23 %
Dietary Fiber 30.2g 121 %
Protein 17g 34 %
Sugars 38.9g
Vitamin A 228 %
Vitamin C 788 %
Calcium 40 %
Iron 34 %
Thiamin 65 %
Niacin 80 %
Vitamin B6 107 %
Magnesium 57 %
Folate 182 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.