Roasted Eggplant (Aubergine) And Pepper Salad Recipe

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.

No additional tips available.

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

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.

Roasted Eggplant (Aubergine) And Pepper Salad

How did you like this recipe?

Frequently Asked Questions