 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Roast eggplant, bell pepper, and onion and serve the salad warm with pita bread. Ingredients:
1 medium eggplant, cut into 1-inch cubes (about 3/4 pound) |
1 cup (1-inch) pieces green bell pepper |
1 cup (1-inch) pieces red bell pepper |
1 large vidalia or other sweet onion, cut into 8 wedges |
1 garlic clove, chopped |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon ground cumin |
2 tablespoons red wine vinegar |
1/4 teaspoon ground red pepper |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.
|
|