To make the salad: Position rack in top third of oven and preheat to 450F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl. Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.) Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately. To make the sesame spread: Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) 8 Servings Posted to JEWISH-FOOD digest V97 #333 by BNLImp
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|Serving Size: 1 Serving (2977g)|
|Recipe Makes: 1|
|Calories from Fat: 2376 (61%)|
|Amt Per Serving||% DV|
|Total Fat 263.9g||352 %|
|Saturated Fat 127.8g||639 %|
|Monounsaturated Fat 85.9g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 488mg||150 %|
|Sodium 1929.8mg||67 %|
|Potassium 5266.3mg||139 %|
|Total Carbohydrate 328.9g||97 %|
|Dietary Fiber 77.8g||311 %|
|Sugars, other 251.2g|
|Protein 69.3g||99 %|
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Calories per serving: 3888
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