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)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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Balinda Hannah
[email protected]This is a great recipe for a light and healthy summer meal.
Kerys Grace
[email protected]This salad is a great make-ahead dish. It actually tastes even better the next day.
Cole Carter
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and smoky flavor of the roasted vegetables.
Rudy Umpherville
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The roasting process mellows out the flavor of the eggplant, and the other vegetables and dressing really complement it.
Sufyan khokhar
[email protected]This salad is a great way to use up leftover roasted vegetables. I often make a big batch of roasted vegetables on the weekend and then use them to make this salad throughout the week.
Amir Adem
[email protected]I made this salad for a picnic last summer, and it was a huge hit. It's a great dish to take to potlucks or parties.
kanyange anisha
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and smoky flavor of the roasted vegetables.
Kato Chaka
[email protected]I'm going to try this salad with grilled vegetables next time. I think it would be just as delicious.
Rachel Mead
[email protected]This salad is a great source of vitamins and minerals. It's also a good source of fiber.
fatima Keaton
[email protected]I love the addition of the feta cheese and pine nuts. They add a nice salty and crunchy texture to the salad.
Alfonso Gamez
[email protected]This salad is a great make-ahead dish. It actually tastes even better the next day.
Diana Palacios
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this salad. The roasting process mellows out the flavor of the eggplant.
Azan Shah
[email protected]This salad is a great way to use up leftover vegetables. I often add other roasted vegetables, such as zucchini or squash.
Md Solaiman
[email protected]I've made this salad several times now, and it's always delicious. I love the smokiness of the roasted vegetables.
Marty Peltier
[email protected]This is one of my favorite summer recipes. It's so easy to make and always a crowd-pleaser.
Zhou Ndaba
[email protected]I made this salad for a party last weekend, and it was a huge hit! Everyone loved the unique flavors and textures.
Nana-Amina Khalid
[email protected]This roasted eggplant, aubergine, and pepper salad is a fantastic dish! The flavors are incredible, and the vegetables are roasted to perfection. I highly recommend this recipe.