Eggplant

[funnybone]

I am new to preparing eggplants. I saw some great looking ones at a farmers stand this morning and bought two. I did a search and will be making the Roasted Eggplant "Salad" (recipe follows).

Has anyone tried this recipe? Also, it is best to leave the skins on, or to peel it? Thanks.

Roasted Eggplant "Salad"

Serve this dish with warm pita bread or sesame breadsticks.

Ingredients
1 medium eggplant, cut into 1-inch cubes (about 3/4 pound)
1 cup (1-inch) pieces green bell pepper
1 cup (1-inch) pieces red bell pepper
1 large Vidalia or other sweet onion, cut into 8 wedges
1 garlic clove, chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1/4 teaspoon ground red pepper
1 tablespoon finely chopped fresh parsley


Directions
Prep Time: 15 minutes
Cooking Time: 45 minutes

Preheat oven to 400º.

Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400º for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside.

Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.


Serving Size:
8 servings (serving size: 1/2 cup)

Nutrition Facts (per Serving):
48 calories
7.6 g carbohydrates
0 mg cholesteral
2 g fat
78 mg sodium
1.2 g protein
28 g calcium
1 g iron
1.8 g fiber

[SusieO]

I never peel eggplant if I can get away with it. If the recipe doesn't specify peeled egglant, I say leave the skins on.

This sounds delicious. Let us know how it turns out!

[emilycat]

This looks a lot like the Macedonian Salad I love so much -- I always leave the skins on, partly because I like the taste, also because the bright purple will look so lovely with all those other colors. Good luck!

[funnybone]

Thanks for your quick replies. I didn't think I should peel it, but just thought I would ask. Thanks.

I will let you know how it turns out. Can the 48 calories be right????? If so, it wouldn't hurt to eat more then one or two servings - lol. http://www.cookinglight.com/bbs/smile.gif

[emilycat]

I never count vegetable calories, because I don't think one should limit one's supply -- and the only thing else in it that's worth counting is the olive oil. If it's as yummy as the salad I make, I don't think you'll want (or should have to) stop at 1 serving. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 06-22-2001).]

[funnybone]

I made it and it was excellent. I'd make it again. I had a little left over and didn't want to waste it, so I saved it. I had it for lunch today - cold - and it was good too.