Ingredients
-
2
-
2
-
2
-
8
-
1/2
-
3/4
-
1
-
1 1/2
-
1 1/2
-
1/2
-
8
-
-
-
-
Directions
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), 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 , 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
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Steps
|
1
Done
|
Position Rack in Top Third of the Oven and Preheat to 450 Degrees. |
|
2
Done
|
Spray Large Heavy Baking Sheet With Cooking Spray. |
|
3
Done
|
Combine the Eggplant, Peppers, Garlic and Olive Oil in a Large Bowl. Toss Well. |
|
4
Done
|
Transfer to the Prepared Sheet. Bake Until Eggplant Is Brown and the Peppers Are Tender, Stirring Every 10 Minutes. |
|
5
Done
|
Scape Vegetables and Pan Juices Into a Bowl, Saving the Garlic For the Dressing. |
|
6
Done
|
Combine the Vinegar, Cumin, Salt, Pepper and Cayenne in a Food Processor. |
|
7
Done
|
Peel the Roasted Garlic, Add to the Food Processor. Puree Until Smooth. |
|
8
Done
|
Toss the Vegetables With 1/4 Cup of the Dressing. |
|
9
Done
|
Cool, and Let Sit For a While to Let the Flavors Develop. |
|
10
Done
|
to Serve: Bring to Room Temperature. Mound Salad in Center of Large Platter. |
|
11
Done
|
Serve With the Pita Wedges. |
