Aubergine Pepper Salad Recipes

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ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD



Roasted Eggplant (Aubergine) and Pepper Salad image

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

2 eggplants, cut into 3/4 inch thick slices (2 1/2 lbs.)
2 large green bell peppers, cut into 1/2 inch wide strips
2 large red bell peppers, cut into 1/2 inch wide strips
8 garlic cloves, large, unpeeled
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon cumin, ground
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
8 pita bread rounds, warm, cut into wedges

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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