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Notes: | Roasted Eggplant Salad
Ingredients:
Directions:
1. Preheat oven to 400 F.
2. Combine first 5 ingredients in a shallow roasting pan. 3. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. 4. Bake at 400 F for 45 minutes or until tender, stirring occasionally. 5. Spoon eggplant mixture into a medium bowl; set aside. 6. Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. 7. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. |