roasted eggplant salad
- Categories
- None
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant; Cut Into 1" Cubes |
| 1 cup | Green Bell Pepper; Chopped |
| 1 cup | Red Bell Pepper; Chopped |
| 1 large | Vidalia Onion; Cut Into Wedges |
| 1 | Garlic Clove; Chopped |
| 1 tablespoon | Olive Oil |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Black Pepper |
| 1 teaspoon | Ground Cumin |
| 2 tablespoons | Red Wine Vinegar |
| ¼ teaspoon | Ground Red Pepper |
| 1 tablespoon | Parsley; Finely Chopped |
Preheat oven to 400°. Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside. Place a small skillet over medium-low heat. Add cumin; sauté 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Nov 04, 1999, converted by MM_Buster v2.0l.
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