Roasted Eggplant Salad 2 pounds eggplant - cut in half length wise and pierced with a fork 1 pound tomatoes 1 pound yellow onion - cut into large pieces 3 ounces roasted garlic cloves Juice of 2 lemons ¾ tablespoons ground cinnamon 1 ½ tablespoons ground cumin 1 ½ teaspoons cayenne pepper 1 ½ teaspoons cracked black pepper 4 tablespoons red wine vinegar 1 cup low sodium chicken stock
Preheat oven to 400 degrees. Place eggplant, tomatoes and onion on a parchment lined baking pan and roast vegetables for approximately 45 minutes or until eggplant is soft and onions are light brown in color. Remove and cool. Peel eggplant and onion. Remove core from tomatoes. Place vegetables in the bowl of a food processor along with remaining ingredients. Process until all ingredients are well blended. Remove from bowl and transfer mixture into a serving bowl. Cover and chill overnight. Adjust seasoning if needed. Serve with bread. This is good and spicy!!! --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
