Roasted Eggplant (Aubergine) and Pepper Salad

"I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)"
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Position rack in top third of the oven and preheat to 450 degrees.
  • Spray large heavy baking sheet with cooking spray.
  • Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
  • Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
  • Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
  • Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
  • Peel the roasted garlic, add to the food processor. Puree until smooth.
  • Toss the vegetables with 1/4 cup of the dressing.
  • Cool, and let sit for a while to let the flavors develop.
  • To serve: Bring to room temperature. Mound salad in center of large platter.
  • Serve with the pita wedges.

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Reviews

  1. Very easy recipe to use as a base for your imagination. I added chopped jalapenos and pureed it for a spread to use over toasted, pita triangles.
     
  2. Oh la la! I tried this recipe and loved it! Next time I would serve it hot or cold, not at room temperature. The spices are exquisite. Merci Mary! I am going to make it again tonight.
     
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