Roasted Eggplant and Red Bell Pepper Salad

Ingredients and Weight:

• 4 large eggplants (about 1 pound each)
• 2 red bell peppers (about ½ pound each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 small bunch fresh basil, torn into pieces
• 1 cucumber, thinly sliced (optional)

Preparation Time:

• Preparation Time: 45 minutes (including roasting and cooling time)
• Cooking Time: 20 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 400°F.
2. Cut the eggplants into 1-inch thick rounds and the red bell peppers into quarters. Place them on a baking sheet.
3. Drizzle the olive oil over the vegetables and season with salt and pepper.
4. Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly charred.
5. Remove from the oven and let cool for about 15 minutes. Reduce the oven temperature to 350°F if you plan to add the cucumber later.
6. In a large bowl, combine the roasted vegetables, balsamic vinegar, and torn basil. Add the cucumber if using.
7. Toss gently to mix all the ingredients together. Season with additional salt and pepper if needed.
8. Serve immediately or let cool completely before serving as a room-temperature salad.

Nutritional Information:

(Based on average values; varies depending on specific ingredients used)

• Calories: About 250 per serving (without cucumber), 300-350 with cucumber
• Fat: 8-10g
• Carbohydrates: 30-40g (depending on cucumber usage)
• Protein: 8-10g

Dish Characteristics:

• The combination of roasted eggplant and red bell peppers creates a sweet and savory flavor profile that is popular in Mediterranean cuisine.
• The addition of balsamic vinegar and basil gives the salad a unique flavor that is both refreshing and hearty.
• The dish can be served as a main course or as a side dish, depending on the portion size.

User Comments:

1. "This dish was delicious! The combination of flavors was perfect."
2. "I added more balsamic vinegar for a more intense flavor, which was great."
3. "I served this as a side dish for grilled chicken, and it was a perfect complement to the meal."
4. "I used different types of peppers for a more diverse flavor profile, which was very tasty."
5. "The roasted eggplant was so tender and juicy, paired well with the red bell peppers."

Special Precautions and Tips:

• Be sure to use ripe eggplants and red bell peppers for best flavor and texture.
• Adjust the seasoning according to your taste preference.
• If you prefer a less spicy dish, you can reduce the amount of black pepper used.
• For a lower-calorie option, you can omit the cucumber or use less olive oil.