Roasted Aubergine Salad: A Mediterranean Delight

Aubergine, also known as eggplant, is a versatile vegetable that can be roasted, grilled, sautéed, or fried. When roasted, aubergine develops a smoky, slightly sweet flavor that pairs well with a variety of ingredients. Roasted aubergine salad is a popular Mediterranean dish that is easy to make and packed with flavor.

Ingredients:

* 2 medium aubergines, cut into 1-inch cubes
* 1 tablespoon olive oil
* Salt and pepper to taste
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* 1/4 cup crumbled feta cheese (optional)
* Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the aubergine cubes with olive oil, salt, and pepper. Toss to coat.
3. Spread the aubergine cubes on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.
4. While the aubergine is roasting, heat a little olive oil in a large skillet over medium heat. Add the bell peppers and onion and cook until softened, about 5-7 minutes. Add the garlic and cook for an additional minute.
5. Remove the aubergine from the oven and add it to the skillet with the bell peppers and onion. Cook for 2-3 minutes, or until heated through.
6. Stir in the basil, parsley, and feta cheese (if using).
7. Serve warm or at room temperature, with lemon wedges on the side.

Tips:

* For a smoky flavor, char the aubergine directly over an open flame before roasting.
* To make the salad ahead of time, roast the aubergine and bell peppers and store them separately in the refrigerator for up to 3 days. When ready to serve, heat them through in a skillet and combine.
* If you don't have feta cheese, you can substitute another type of cheese, such as goat cheese or mozzarella.
* Roasted aubergine salad is a great way to use up leftover aubergine.

Variations:

* Add other vegetables to the salad, such as zucchini, mushrooms, or tomatoes.
* For a spicy kick, add a pinch of red pepper flakes or chopped chili pepper.
* Serve the salad on a bed of quinoa or couscous for a more filling meal.