Roasted Eggplant and Charred Pepper Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 50 minutes blends large eggplants, cut into 1-inch cubes, whole red bell peppers, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

How long does Roasted Eggplant and Charred Pepper Salad with Tahini Dressing take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Eggplant and Charred Pepper Salad with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Eggplant and Charred Pepper Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Eggplant and Charred Pepper Salad with Tahini Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Eggplant and Charred Pepper Salad with Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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