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Roasted Capsicum, Eggplant & Red Onion Salad

You have to love and embrace the Mediterranean diet. Mostly plant-based, rich in fruit and vegetables, grains, nuts and legumes. Packed full of flavour with olive oil, herbs and spices and bursting with colour. This roasted capsicum, eggplant and red onion salad, is one of the many delicious salads you’ll often find on our table.

It’s a great salad to take to a BBQ or to impress your guests on any occasion.


Roasted Capsicum, Eggplant and Red Onion Salad

Prep Time20 minutes
Cook Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: roasted capsicum salad, roasted eggplant salad, summer salad
Servings: 4 people


  • 60 grams spinach leaves
  • 60 grams rocket leaves
  • 2 red capsicums
  • 1 eggplant sliced in half
  • 1 small red onion sliced
  • 150 grams cherry tomatoes washed and halved
  • 1 handful basil roughly chopped
  • olive oil
  • salt & pepper to taste


  • Olive oil
  • Balsamic vinegar


  • Place baking paper onto a baking tray. Place the eggplant slices, cut side down on and salt and drizzle with oil. On another baking tray, place baking paper and the capsicum. Put in a hot oven, 180 degrees. Eggplant will be cooked after 10 minutes. Remove and allow to cool. Capsicum will be cooked once the skin has blackened. Remove and allow to cool.
  • Once the eggplant has cooled, cut into cubes. Once the capsicum is cooled, remove seeds and skin and slice into 2cm pieces.
  • Place spinach and rocket into a large bowl. Add eggplant, capsicum, red onion and cherry tomatoes. Toss in basil. Season to taste. Mix together olive oil and balsamic vinegar and dress to serve.

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