Roasted Eggplant, Pepper Salad With Pita Bread, Sesame Sprea

Recipe Ingredients

		Salad
		Nonstick vegetable oil spray - as needed
2		Eggplants - (abt 2 1/2 lbs total) - cut into 3"
		By 3/4" by 3/4" strips
2		Green bell peppers - cut 1/2"-wide strips (large)
2		Red bell peppers - cut 1/2"-wide strips (large)
8		Garlic cloves - unpeeled (large)
1/2 cup	118ml	Olive oil
3/4 cup	177ml	Red wine vinegar
1 tablespoon	15ml	Ground cumin
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
3/8 teaspoon	1.9ml	Cayenne pepper
8		Warm pita bread rounds - cut into wedges
		Sesame Spread
1 cup	198g / 7oz	Unsalted margarine - (2 sticks) - room temperature
2/3 cup	73g / 2.6oz	Toasted sesame seeds
1 teaspoon	5ml	Salt

Recipe Instructions

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 in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the Sesame Spread: Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

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