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Roasted Eggplant And Pepper Salad With Pita Bread And Sesame Spread

Nutrition per serving    (USDA % daily values)
CAL
609
FAT
137%
CHOL
0%
SOD
89%

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Ingredients for 8 servings

Nonstick vegetable oil spray

2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips

2 large green bell peppers, cut into 1/2-inch wide strips

2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)

1/2 cup olive oil

3/4 cup red wine vinegar

1 tablespoon ground cumin

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

3/8 teaspoon cayenne pepper

8 warm pita bread rounds, cut into wedges

1 cup (2 sticks) unsalted margarine, room temperature

2/3 cup toasted sesame seeds

1 teaspoon salt

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