Roasted Eggplant (Aubergine) And Pepper Salad

Name: Roasted Eggplant (Aubergine) And Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Position rack in top third of the oven and preheat to 450 degrees.
2
Spray large heavy baking sheet with cooking spray.
3
Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
4
Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
5
Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
6
Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
7
Peel the roasted garlic, add to the food processor. Puree until smooth.
8
Toss the vegetables with 1/4 cup of the dressing.
9
Cool, and let sit for a while to let the flavors develop.
10
To serve: Bring to room temperature. Mound salad in center of large platter.
11
Serve with the pita wedges.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Eggplant (Aubergine) And Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!