Yield
8 servings (serving size: 1/2 cup)

Roast eggplant, bell pepper, and onion and serve the "salad" warm with pita bread.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

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