Eggplant Salsa And Homemade Pita Chips Recipes

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EGGPLANT BRUSCHETTA WITH PITA CHIPS



Eggplant Bruschetta with Pita Chips image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 Mediterranean flatbreads, no pockets
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup feta cheese, finely crumbled
1 medium eggplant, peeled, cut lengthwise into slices
4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
Sea salt and freshly ground black pepper
1 avocado, diced
3 plum tomatoes, seeded and finely diced
2 tablespoons freshly chopped oregano leaves
2 tablespoons freshly chopped thyme leaves
1 lemon, juiced

Steps:

  • Preheat oven to 400 degrees F.
  • Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
  • Preheat grill to medium-high heat.
  • Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
  • Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

SESAME-EGGPLANT SALSA



Sesame-Eggplant Salsa image

Categories     Condiment/Spread     Food Processor     Garlic     Vegetable     Bake     Sauté     Eggplant     Sesame     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 15

2 (1- to 1 1/4-pound) eggplants
1 tablespoon vegetable oil or peanut oil
3/4 cup (packed) plus 1 tablespoon minced green onions
2 1/2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon chili-garlic sauce*
3 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons oriental sesame oil
Parmesan Pita Crisps
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

  • Preheat oven to 425°F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
  • Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; sauté just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat. Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps.

LINDA'S SUMMERTIME EGGPLANT SALSA



Linda's Summertime Eggplant Salsa image

This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.

Provided by Linda Glenn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h

Yield 32

Number Of Ingredients 21

1 large eggplant, cut into 1/2 inch cubes
¾ teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (such as V8®)
¼ cup red wine vinegar
½ cup red wine
2 tablespoons brown sugar
¼ cup chopped fresh parsley
4 anchovy fillets, minced, or to taste
1 (14.5 ounce) can diced tomatoes
¼ cup raisins
½ cup pitted black olives, chopped
½ cup pitted green olives, chopped
½ cup zucchini, diced
½ cup yellow squash, diced
2 celery stalks, diced
½ red bell pepper, diced
½ cup grated carrot
3 tablespoons extra-virgin olive oil
½ red onion, finely diced
½ cup pine nuts
¼ cup grated Parmesan cheese

Steps:

  • Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  • Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 5.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 191.1 mg, Sugar 3.1 g

SMOKY EGGPLANT DIP WITH PITA CHIPS



Smoky Eggplant Dip With Pita Chips image

The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.

Provided by Melissa Clark

Categories     dips and spreads

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
1/3 cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

Steps:

  • Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
  • Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
  • When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
  • Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
  • Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE



Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

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

3 large eggplants (3 pounds total)
6 tablespoon fresh lemon juice
2 green bell peppers, cored, seeded and finely diced
2 prepared roasted red peppers, diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 cloves garlic, chopped
1/2 cup finely chopped Italian parsley
1/4 cup finely chopped fresh chives
2 tablespoon finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon teaspoon freshly ground black pepper
Yogurt Sauce:
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño pepper, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Pita chips:
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoon reduced-fat grated Parmesan
2 tablespoon poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

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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