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Roasted Bell Pepper & Eggplant Salad

This paleo & vegan roasted bell pepper & eggplant salad is a delicious and healthy way to enjoy your vegetables!
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 4 servings
Author: Jean Choi


  • 1 eggplant cut into 1/4 inch cubes
  • 3 tbsp almonds
  • 2 red, yellow, or orange bell peppers halved, seeded, and cored
  • 1 tbsp coconut oil or ghee
  • Juice from 1/2 lemon
  • 1/4 cup pitted kalamata olives roughly chopped
  • 1 garlic clove, minced Omit for low FODMAP
  • 3 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1/2 + 1/4 tsp sea salt
  • Ground black pepper to taste


  • Preheat the oven to 450 degrees F.
  • Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and 1/4 tsp sea salt.
  • Bake in the preheated oven for 15 minutes, tossing them halfway through.
  • While the eggplants are baking, heat a skillet over medium heat.
  • Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
  • Transfer the almonds to a cutting board, let cool, then give them a rough chop.
  • Once the eggplants are done, remove from the oven to cool.
  • Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
  • Broil the bell peppers for 5 minutes until the skin is black and charred.
  • Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  • Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
  • Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
  • Chill for at least 1 hour before serving.