Roasted Eggplant And Pepper Salad With Pita Bread And Sesame Spread
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
8 large
Garlic Cloves (unpeeled)1 cup
Olive Oil3 cup
Red Wine Vinegar1 tbsp
Ground Cumin1 tsp
Salt1.5 tsps
Pepper3 tsp
Cayenne Pepper2 cup
Toasted Sesame SeedsDirections:
1
To make the salad: Position rack in top third of oven and preheat to 450°F
2
Spray large heavy baking sheet with nonstick vegetable oil spray
3
Combine eggplant, peppers, garlic and oil in large bowl
4
Toss well
5
Transfer to prepared sheet
6
Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes
7
Remove garlic and reserve
8
Scrape vegetables and all pan juices into bowl
9
Combine vinegar, cumin, salt, pepper and cayenne in processor
10
Peel roasted garlic; add to processor
11
Puree until smooth
12
Toss vegetable mixture with 1/4 cup garlic dressing
13
Cool, tossing occasionally
14
(Can be made 1 day ahead
15
Cover and chill vegetables and remaining dressing separately
16
Bring to room temperature
17
) Mound salad in center of large platter
18
Surround with pita wedges
19
Serve, passing remaining dressing and Sesame Spread separately
20
Position rack in top third of oven and preheat to 450°F
21
Spray large heavy baking sheet with nonstick vegetable oil spray
22
Combine eggplant, peppers, garlic and oil in large bowl
23
Toss well
24
Transfer to prepared sheet
25
Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes
26
Remove garlic and reserve
27
Scrape vegetables and all pan juices into bowl
28
Combine vinegar, cumin, salt, pepper and cayenne in processor
29
Peel roasted garlic; add to processor
30
Puree until smooth
31
Toss vegetable mixture with 1/4 cup garlic dressing
32
Cool, tossing occasionally
33
(Can be made 1 day ahead
34
Cover and chill vegetables and remaining dressing separately
35
Bring to room temperature
36
) Mound salad in center of large platter
37
Surround with pita wedges
38
Serve, passing remaining dressing and Sesame Spread separately
39
To make the sesame spread: Beat margarine, sesame seeds and salt to blend in small bowl
40
(Can be prepared 2 days ahead
41
Cover and refrigerate
42
Bring to room temperature before serving
43
) Beat margarine, sesame seeds and salt to blend in small bowl
44
(Can be prepared 2 days ahead
45
Cover and refrigerate
46
Bring to room temperature before serving)