Roasted Eggplant Salad With Pita Chips And Yogurt Sauce
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
41
Sourness
39
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)4 cloves
Garlic (chopped)1 tbsp
Extra-Virgin Olive Oil1 tsp
Salt2 cups
Nonfat Plain Yogurt1 tbsp
Mint (chopped fresh)2 tsps
Olive Oil2 tbsp
Poppy Seed1 tbsp
Sesame SeedDirections:
1
Eggplant: Heat oven to 450°F
2
Line a baking sheet with foil
3
Poke holes in eggplants with a fork
4
Roast until they collapse, 35 to 40 minutes
5
Cool slightly
6
Cut open, scoop out flesh into a bowl and discard skins
7
Mix flesh with 4 tablespoon of the lemon juice
8
Let sit 10 minutes
9
Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture
10
Chop eggplant
11
Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice
12
Add salt and pepper
13
Set aside
14
Heat oven to 450°F
15
Line a baking sheet with foil
16
Poke holes in eggplants with a fork
17
Roast until they collapse, 35 to 40 minutes
18
Cool slightly
19
Cut open, scoop out flesh into a bowl and discard skins
20
Mix flesh with 4 tablespoon of the lemon juice
21
Let sit 10 minutes
22
Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture
23
Chop eggplant
24
Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice
25
Add salt and pepper
26
Set aside
27
Yogurt sauce: Mix ingredients in a bowl
28
Set aside
29
Mix ingredients in a bowl
30
Set aside
31
Pita chips: Reduce heat to 350°F
32
Coat 1 side of each pita wedge with cooking spray
33
Sprinkle each sprayed side with Parmesan, seeds and black pepper
34
Bake on foil until crisp, 6 to 7 minutes
35
Serve eggplant with pita chips and yogurt sauce on the side
36
Reduce heat to 350°F
37
Coat 1 side of each pita wedge with cooking spray
38
Sprinkle each sprayed side with Parmesan, seeds and black pepper
39
Bake on foil until crisp, 6 to 7 minutes
40
Serve eggplant with pita chips and yogurt sauce on the side