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Roasted Eggplant "Salad"

Yield 8 servings (serving size: 1/2 cup)
Roast eggplant, bell pepper, and onion and serve the "salad" warm with pita bread.

Ingredients

  • 1 medium eggplant, cut into 1-inch cubes (about 3/4 pound)
  • 1 cup (1-inch) pieces green bell pepper
  • 1 cup (1-inch) pieces red bell pepper
  • 1 large Vidalia or other sweet onion, cut into 8 wedges
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon finely chopped fresh parsley

Nutrition Information

  • calories 48
  • caloriesfromfat 38 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 1.2 g
  • carbohydrate 7.6 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 78 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 400°.

  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.

  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.