Roasted Eggplant and Pepper Salad with Pita Bread And Sesame
| Yield: | 1 Servings |
| Categories: |
| SALAD | ||
| Nonstick vegetable oil spray | ||
| 2 | Eggplants (about 2 1/2 pounds total); cut into 3x3/4x3/4-inch strips | |
| 2 | lg | Green bell peppers; cut into 1/2-inch wide strips |
| 2 | lg | Red bell peppers; cut into 1/2-inch wide strips |
| 8 | lg | Garlic cloves; (unpeeled) |
| 1/2 | c | Olive oil |
| 3/4 | c | Red wine vinegar |
| 1 | tb | Ground cumin |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Pepper |
| 3/8 | ts | Cayenne pepper |
| 8 | Warm pita bread rounds; cut into wedges | |
| SESAME SPREAD | ||
| 1 | c | (2 sticks) unsalted margarine; room temperature |
| 2/3 | c | Toasted sesame seeds |
| 1 | ts | Salt |
Advertisement