Courtesy of somosohlala.com
This vibrant salad from Armenian tradition brings together roasted eggplant and bell peppers with crunchy nuts and sweetness of dried fruit.
It’s a perfect make-ahead dish for gatherings, or as a refreshing side to grilled meats and mezze.
Simple yet full of texture and flavor, it will surely become a favorite at your table.
Ingredients (about 5 servings)
- 3 medium eggplants
- 1 green bell pepper
- 1 red bell pepper
- 1 small bowl (≈50 g) mixed nuts and dried fruit — such as cashews, peeled almonds, and raisins (black and golden)
- Olive oil, as needed
- Salt, to taste
Instructions
- Wash the eggplants and cut them into small cubes. Lightly brush or toss them with a bit of olive oil and spread them out on a baking sheet.
- Preheat your oven and roast the eggplant cubes for ~30 minutes, until tender and lightly browned.
- Wash the green and red bell peppers. Remove stems and seeds, then dice into small pieces.
- Place the pepper pieces in another oiled baking sheet and roast in the oven for ~30 minutes, until they’re soft and can be gently pressed with your fingers.
- Remove both the eggplant and peppers from the oven and let them cool completely to room temperature.
- In a large bowl, combine the vegetables. Add the mixed nuts and dried fruit.
- Drizzle with more olive oil if you like, season with salt to taste, and serve chilled or at room temperature.
Nutrition facts per serving (3/4 cup, 184 g, 6.5 oz):
Calories 258 kcal, Fat 12.9 g, Saturated Fat 1.8 g, Carbohydrates 35.2 g, Dietary Fiber 14.1 g, Protein 6.5 g, Sodium 350 mg, Calcium 52 mg, Iron 1.6 mg, Potassium 1149 mg, Vitamin C 99.1 mg.