ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Roasted Eggplant (Aubergine) and Pepper Salad image

Provided by Mary Fillmore

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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