Roasted Eggplant Salad

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Roasted Eggplant Salad Ingredients

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

Instructions for Roasted Eggplant Salad

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; saut? 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" on Nov 04, 1999, converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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