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

Recipe by Cooking Light August 1997

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.

Nutrition Facts

48 calories; calories from fat 38%; fat 2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 1.2g; carbohydrates 7.6g; fiber 1.8g; cholesterol 0mg; iron 1mg; sodium 78mg; calcium 28mg.
Advertisement
Advertisement