Roasted Eggplant Salad Recipe

Free Recipe Roasted Eggplant Salad

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Roasted Eggplant Salad Recipe

1 md Eggplant; Cut Into 1 Cubes
1 c Green Bell Pepper; Chopped
1 c Red Bell Pepper; Chopped
1 lg Vidalia Onion; Cut Into
-Wedges
1 Garlic Clove; Chopped
1 tb Olive Oil
1/4 ts Salt
1/8 ts Black Pepper
1 ts Ground Cumin
2 tb Red Wine Vinegar
1/4 ts Ground Red Pepper
1 tb Parsley; Finely Chopped

Roasted Eggplant Salad Preparation

Preheat oven to 400°. 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° 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; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Nov 04, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

How Do You Cook Roasted Eggplant Salad?

If you know a better Roasted Eggplant Salad Recipe please comment below.