posted by Sue Freeman 08-06-98 1:39 PM
CookWare(tm) from Cooking Light(r)
Roasted Eggplant "Salad"
Source: Cooking Light year: 1997 issue: August page: 109
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
Serve this dish warm with pita bread.
Preheat oven to 400 degrees.
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 degrees for 45 minutes or until tender,
stirring occasionally.
Spoon eggplant mixture into a medium bowl;
set aside.
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.
Yield: 8 servings (serving size: 1/2 cup).