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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) and Pepper Salad Recipe
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    Roasted Eggplant (Aubergine) and Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Mary Fillmore's Note:

    I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)

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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 25, 2001


      Very easy recipe to use as a base for your imagination. I added chopped jalapenos and pureed it for a spread to use over toasted, pita triangles.

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    • on June 22, 2010


      Oh la la! I tried this recipe and loved it! Next time I would serve it hot or cold, not at room temperature. The spices are exquisite. Merci Mary! I am going to make it again tonight.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Eggplant (Aubergine) and Pepper Salad

    Serving Size: 1 (595 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 691.4
    Calories from Fat 267
    Total Fat 29.6 g
    Saturated Fat 4.1 g
    Cholesterol 0.0 mg
    Sodium 1533.4 mg
    Total Carbohydrate 92.0 g
    Dietary Fiber 14.1 g
    Sugars 12.4 g
    Protein 15.5 g

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