Pepper Mushroom And Eggplant Salad Food

EGGPLANT, RED PEPPER AND MUSHROOMS

Steps:

• Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
• Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
• Stir in Parmesan, serve and sprinkle with remaining scallions.

ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
• Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
• Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ROASTED EGGPLANT AND PEPPER SALAD WITH PITA BREAD AND SESAME SPREAD

Steps:

• To make the salad:
• Position rack in top third of oven and preheat to 450°F. 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.)