Roasted Eggplant Salad (version II)

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

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; sauté 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).

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