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1. Preheat the oven to 450 degrees and place the rack in the upper position.
2. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray.
3. In a large bowl, combine the eggplant, peppers, garlic and oil and toss well.
4. Transfer the vegetable mixture to the prepared baking sheet and bake for 50 minutes, stirring every 15 minutes.
5. Remove the garlic and set aside.
6. Transfer the roasted vegetables to a large mixing bowl.
7. Combine together the vinegar, cumin, salt, pepper and cayenne pepper in a food processor.
8. Peel the reserved garlic and add to the food processor and puree until smooth.
9. Add 1/4 cup of the dressing to the bowl with the vegetables and toss well to coat.
10. To serve, mound the salad in the center of a large serving platter.
11. Serve with extra dressing and warm pita bread wedges.
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