Roasted Eggplant and Charred Pepper Salad with Tahini Dressing

By AislePrompt Test Kitchen · 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 pairs large eggplants, cut into 1-inch cubes, whole 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.

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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole red bell peppers from drying out.

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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