Roasted eggplant salad
8 servings
Ingredients
| Quantity | 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 |
Directions
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.