Roasted Eggplant (Aubergine) and Pepper Salad

Recipe by Mary Fillmore
READY IN: 1hr 20mins




  • 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.