Roasted Eggplant, Onion, and Pepper Salad

Ingredients

1 inch small eggplant, peeled, sliced into ½ inch rounds, and quartered

1 clove garlic, minced

2 tablespoons olive oil

Salt to taste

1/2 teaspoon crushed red pepper flakes

Balsamic or red wine vinegar and olive oil (to dress fin

Preheat oven to 425 degrees.

In a medium bowl, toss eggplant, onion, garlic, and peppers with olive oil.

Arrange vegetables in a single layer on a baking sheet. Sprinkle with salt and crushed red pepper flakes.

Roast for 30 to 40 minutes, stirring once halfway through.

Serve hot vegetables over raw spinach. Dress with vinegar and oil to taste.

6.0 servings

Thursday, February 17, 2011 - 6:59pm