This vibrant salad combines the rich, smoky flavors of eggplant and roasted pepper with the rich, silky undertones of organic olive oil. Al-Jouf Organic Olive Oil adds a light, tangy flavor to salads while enhancing the natural sweetness of grilled vegetables. Plus, it's a great way to introduce healthy fats into your diet. Roasted eggplant and peppers bring a pleasant smoky flavor to the salad. This salad can be served hot or cold, as a side dish or as an appetizer. You can also add some cheese, nuts, or fresh herbs for extra protein and to enhance the taste.

Preparation time: 25 minutes.

Cooking time: 30 minutes.

Enough for: 4 people.

Ingredients:

• 2 tablespoons of organic olive oil, Al-Jouf
• 1 medium onion, chopped
• 1 large eggplant, cut into pieces
• 1 orange pepper, cut into large pieces
• 1 large tomato, chopped
• 2 cloves of garlic, minced, or more as desired
• 1 tablespoon of chopped parsley, or as desired
• Salt and pepper,as desired

 

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat 1 tablespoon of Al-Jouf Organic Olive Oil in a large skillet over medium to high heat.
3. Add the onions and stir until browned, 5 to 7 minutes, then move them to a plate.
4. Add the rest of Al-Jouf Organic Olive Oil to the pan; Add the eggplant and pepper and stir until soft, about 5 minutes.
5. Add tomatoes, garlic, parsley, salt, and pepper; Cook for an additional 2 to 3 minutes.
6. Return the onions to the pan. Adjust seasoning if necessary.
7. Move the eggplant mixture to the baking tray.
8. Bake in the preheated oven for 30 minutes.

9. Leave it to cool for 1 hour; Serve it at room temperature or put it in the refrigerator and serve it cold.

Nutrition facts per serving:

Calories: 133 calories

Fats: 8 g

Carbohydrates: 17 g

Protein: 3 g