# Eggplant and Red Pepper Salad

A vibrant, hearty salad perfect as an appetizer or a light meal with crusty bread.

- Total time: 30 min
- Cuisine: Mediterranean
- Category: Salad
- Language: en

## Ingredients

- 3 aubergines
- 2 red pointed peppers, sliced
- 200 g cooked butter beans
- 5 green onions, finely chopped
- 1 small bunch fresh coriander, chopped
- Olive oil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 0.5 tsp paprika
- 1 garlic clove, minced

## Instructions

1. Preheat your oven to 180°C (fan).
2. Arrange the chopped aubergines and red peppers on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, paprika, and black pepper.
4. Toss to coat and roast for 25–30 minutes, or until tender and golden.
5. While the veggies roast, mix the olive oil, soy sauce, maple syrup, paprika, and minced garlic in a small bowl.
6. In a large bowl, combine the roasted vegetables, butter beans, chopped green onions, and fresh coriander.
7. Pour the dressing over and toss gently to coat.
8. Enjoy warm or at room temperature with a slice of sourdough or flatbread.

## Equipment

- oven
- baking sheet
- small bowl
- large bowl

## Source

- Original video: https://vm.tiktok.com/ZGdHfRLSx/
- Recipe page: https://www.cliprecipe.com/recipe/cbbd8264-d121-4901-80cc-130a8e50862b
- Extracted: 2026-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt