EGGPLANT SALSA AND HOMEMADE PITA CHIPS
I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
Provided by PREGOCOOK
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
- Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
- Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
- Set the oven to 300 degrees F (150 degrees C).
- Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
- Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g
EGGPLANT TAPENADE
My mom used to make chopped eggplant with onion and pimento. We would spread it on a slice of Jewish rye bread and have a feast. I've taken her recipe and updated it with peppers, Kalmata olives and Mediterranean spices. It's great for large or small groups. This recipe was for a 40+ person open house but you can scale it down...
Provided by George Levinthal
Categories Spreads
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. (NOTE: If you don't have or can't find Za'atar, combine 1 tablespoon each oregano, sumac, cumin, and sesame seeds, and 1 teaspoon each Kosher salt and black pepper. Makes about 1/4 cup and can be stored for later uses.)
- 2. Wash off the eggplants, cut off the top and place on a large cookie sheet. Prick a few holes in each eggplant with a fork.
- 3. Bake in a pre-heated 375 deg oven for 60 minutes or until the skin has shriveled and a long fork will pierce the eggplant easily. Remove for the oven and let cool about 15 minutes before handling.
- 4. While the eggplant is baking and cooling, cut up the onions, and peppers and chop or mince the garlic set aside.
- 5. When cool enough to handle, remove the skin from the eggplant and discard. Put the meat of the eggplant and the seeds in a colander and squeeze out some of the liquid, but don't press it all. Put in a large mixing bowl.
- 6. Using a potato masher, mash the eggplant to the consistency that you prefer. I like to keep it somewhat chunky so it's not just a puree. This could also be done in a food processor. Add the peppers, onions, garlic and the salt, pepper, Za'atar and lemon zest and combine thoroughly. Slowly add the olive oil, a little at a time, to coat all of the tapenade, but not so it's very oily. Sprinkle on the paprika. Cover and refrigerate. This can be done the day before. It's almost better that way.
- 7. When you're ready to serve it, slice the baguettes on a bias into about 1/4" thick slices and top each slice with some of the tapenade and serve. As an option, you can leave it in a serving bowl, spread the sliced baguette on a serving plate and let everyone take their own. Slices of pita bread would work just as well. For smaller groups, reduce the measurements accordingly. Enjoy.
OLIVE & EGGPLANT TAPENADE
Make and share this Olive & Eggplant Tapenade recipe from Food.com.
Provided by DailyInspiration
Categories Spreads
Time 30m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
- Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.
Nutrition Facts : Calories 838.5, Fat 74.8, SaturatedFat 10.4, Cholesterol 6.8, Sodium 1379.6, Carbohydrate 43.8, Fiber 23.3, Sugar 13, Protein 9.8
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
ARTICHOKE TAPENADE WITH PITA CHIPS
A great make-ahead snack! Pita chips served with artichoke and eggplant spread - perfect for French cuisine!
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
- Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
- In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Chips), Sodium 170 mg, Sugar 2 g, TransFat 0 g
ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS
Provided by Patrick Corrigan
Yield Makes about 2 cups of spread
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
- Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
- Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.
MIXED OLIVE TAPENADE
Super easy...delicious...and lower in fat! I served it with sliced toasted baguette rubbed with garlic or warmed freshly made pita chips. With such an assortment of olives made available, it is endless as to the possible combinations. Don't leave out the anchovy....it is a must and blends in well so that it is not over powering
Provided by Abby Girl
Categories < 15 Mins
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor.
- Pulse 10 times or until olives are finely chopped.
- Serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.
Nutrition Facts : Calories 95.7, Fat 7.8, SaturatedFat 1.1, Cholesterol 5.1, Sodium 935.1, Carbohydrate 5.6, Fiber 2.7, Sugar 0.1, Protein 2.6
ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE
Provided by Joe Bonaparte
Categories Salad Pepper Tomato Vegetable Appetizer Bake Roast Vegetarian Yogurt Eggplant Bell Pepper Summer Healthy Jalapeño Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Eggplant:
- Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
- Yogurt sauce:
- Mix ingredients in a bowl. Set aside.
- Pita chips:
- Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.
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EASY HOMEMADE PITA CHIPS RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (47)Category Appetizer, SnackCuisine MediterraneanCalories 14 per serving
- Split the pita pockets in half to make single rounds of pita. Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.
- Brush with extra virgin olive oil & Season. Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).
- Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.
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- Peel eggplant and cut into quarter inch slices. Lay the slices out on a baking sheet and brush the tops with olive oil and sprinkle with salt and pepper. Flip over the slices and repeat oil and seasoning.
- After making the olive spread, gather and prep up the remaining sandwich ingredients. Cut tomatoes into thin slices. Toast or grill bread as desired.
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