Roasted Eggplant and Charred Pepper Salad with Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky roasted eggplant and red pepper salad drizzled with a creamy tahini-lemon dressing, ideal for a fresh Passover side dish. This Mediterranean-inspired Passover recipe (vegetarian), ready in about 50 minutes, pairs large eggplants, cut into 1-inch cubes, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Toss 2 large eggplants cut into 1-inch cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until soft and golden.
  2. Step 2: While the eggplant roasts, char 2 whole red bell peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened and blistered, about 10 minutes. Place peppers in a bowl covered with plastic wrap to steam for 10 minutes, then peel, seed, and chop into bite-sized pieces.
  3. Step 3: In a small bowl, whisk together 1/3 cup tahini, 3 tbsp fresh lemon juice, 3 tbsp water, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: Combine the roasted eggplant and chopped charred peppers in a large bowl. Drizzle with the tahini dressing and gently toss to coat.
  5. Step 5: Sprinkle 1/4 cup chopped fresh parsley over the salad before serving at room temperature or chilled.

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