Recipe: Warm Eggplant-Butternut Squash Salad (African)

WARM EGGPLANT-BUTTERNUT SQUASH SALAD

1 1/2 tablespoons ground sumac (see note)
1/2 cup olive oil, divided
2 small butternut squash, peeled, seeded and cut into 1-inch cubes
(about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 (3-inch) piece ginger, peeled and sliced
Finely chopped zest (colored portion of peel) of 1 lemon
6 cloves garlic, minced
2 red chiles, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1 1/2 cups loosely packed baby spinach leaves
Juice of 2 limes
1 tablespoon chopped parsley
Salt

Preheat oven to 350 degrees F.

Combine sumac and 7 tablespoons olive oil in a small bowl. Toss the squash with half of the oil mixture, spread on a baking sheet in a single layer and roast about 40 minutes or until tender.

After squash has cooked for 15 minutes, toss eggplant with remaining oil mixture; spread in a single layer on another baking sheet. Roast until tender, about 25 minutes.

While squash and eggplant are roasting, heat the remaining 1 tablespoon of olive oil in a large saute pan over low heat. Add ginger, lemon zest, garlic and chiles; saute until fragrant, about 5 minutes. Add honey and water, stir to combine and bring to a simmer. Simmer for 5 minutes. Set aside.

Transfer squash and eggplant to a large bowl. Add spinach, chile mixture, lime juice and parsley; toss until spinach wilts slightly. Season with salt to taste.

Note: Sumac is the dried powder of a nonpoisonous red berry. It can be found in Middle Eastern specialty stores and in the ethnic-foods aisle of some supermarkets.

Yield: 4 to 6 servings
Adapted from source: The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson