Roasted eggplant salad

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 \N 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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