Roasted Eggplant and Pepper Salad
This vibrant salad features slices of aubergine and strips of red and green pepper roasted until tender and caramelised. The vegetables are tossed in a piquant dressing made from roasted garlic, red wine vinegar, and ground cumin. After resting to allow the flavours to meld, it is served at room temperature with warm pita bread. The recipe yields four generous servings.
Ingredients
- 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
Method
- Place an oven rack in the top third of the oven and heat it to 450 degrees.
- Coat a large, heavy baking sheet with cooking spray.
- In a large bowl, mix the aubergine slices, pepper strips, unpeeled garlic cloves, and olive oil, ensuring everything is well coated.
- Spread the mixture onto the prepared baking sheet. Roast, stirring every 10 minutes, until the aubergine is browned and the peppers have softened.
- Transfer the cooked vegetables and any pan juices to a bowl, setting the garlic cloves aside for the dressing.
- Place the red wine vinegar, ground cumin, salt, pepper, and cayenne pepper into a food processor.
- Peel the roasted garlic cloves, add them to the processor, and blend the mixture until it is completely smooth.
- Pour 1/4 cup of the prepared dressing over the vegetables and toss them to coat evenly.
- Allow the salad to cool and then let it stand for a period so the flavours can develop fully.
- For serving, ensure the salad is at room temperature, then pile it onto a large platter.
- Accompany the salad with the warm pita bread wedges.
Nutrition (per serving)
Sodium1533500 mg
Recipe details
CategoryEuropean
AuthorMary Fillmore
