Spicy Roasted Eggplant Spread With Pita Triangles Recipes

MELITZANOSALATA RECIPE

Steps:

• Keep the eggplant whole and pierce with a fork in a few places.
• Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
• Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
• Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
• At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
• Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

TOASTED PITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

SMOKY EGGPLANT SPREAD

Steps:

• Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
• Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
• Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
• Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES

Steps:

• Eggplant Spread: Preheat oven to 450. Spray 2 large (shiny) baking sheets with cooking spray. Whisk oil and next 4 ingrediants in large bowl. Add eggplant, bell peppers, and onions. Toss to coat. Divide mixture between the two sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets. Transfer half of vegetable mixture to food processor. Using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley. Can be made one day ahead. Cover, chill. Let stand at room temperature 1 hour before serving. Pita Triangles: Preheat oven to 450. Place pita triangles on large baking sheet. Arrange in single layer. Spray with olive oil. Lightly salt and pepper (optional). Bake about 3 minutes. Take pan out of oven and flip over the triangles. Spray with olive oil. Return to oven and bake another 3-4 minutes. Cool completely. Can be made 8 hours ahead. Store airtight at room temperature.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Steps:

• Preheat oven to 400°F.
• Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
• Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
• Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
• Cool dip and chill, covered, at least 1 day and up to 1 week.
• Serve dip with pita wedges.

SPICY ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.