RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1307
| View Recipe |
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| Recipe Name: |
Roasted Eggplant and Pepper Salad with Pita Bread and Sesame Spread |
| Source: |
, December 1991 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$4.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.
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Ingredients:
2 Heads lettuce, Boston
0.5 Cup oil, olive
0.75 Cup vinegar, red wine
0.38 Teaspoon pepper, cayenne
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Directions:
To make the salad:
Position rack in top third of oven and preheat to 450 degrees. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
Mound salad on torn lettuce in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
To make the sesame spread:
Beat butter, sesame seeds and salt to blend in small bowl. |
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| Nutrition per Serving: |
| Calories: |
870 |
Total Carbs: |
67.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
62.9 |
Protein: |
16.30 |
| Fiber: |
10.14 |
Sodium: |
1239.82 |
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