Eggplant Salsa and Homemade Pita Chips

Name: Eggplant Salsa and Homemade Pita Chips
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Mexican
Ingredients: 59 milliliters butter, melted; 4 mediums eggplants; 59 milliliters chopped fresh cilantro; 1 clove chopped fresh garlic; 1 lime, juiced; 59 milliliters olive oil; 283 grams package pita bread rounds; 1 large red bell pepper, halved and seeded; 16 servings salt and pepper to taste; 4 larges tomatoes, seeded and diced

Eggplant Salsan and Homemade Pita Chips might be just the Mexican recipe you are searching for. This recipe serves 16. Watching your figure? This vegetarian recipe has 141 calories, 3g of protein, and 7g of fat per serving. If you have bell pepper, eggplants, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

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.

Ingredients you will need

Red Pepper

Eggplant

Equipment you will use

Baking Sheet

Oven

Drizzle with olive oil to lightly coat.

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Olive Oil

Bake for about 40 minutes in the preheated oven, until eggplant is tender.

Ingredients you will need

Eggplant

Equipment you will use

Oven

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.

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Eggplant

Peppers

Equipment you will use

Oven

Remove from the bag, peel off the skins, and dice the eggplants and pepper.

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Eggplant

Pepper

Transfer to a large bowl.

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Bowl

Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro.

Ingredients you will need

Vegetable

Cilantro

Tomato

Garlic

Pepper

Salt

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Bowl

Mix until well blended. Set aside.

Set the oven to 300 degrees F (150 degrees C).

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Oven

Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier.

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Pita

Brush melted butter onto what used to be the inside, and stack together.

Ingredients you will need

Butter

Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy.

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Kitchen Scissors

Place them on a baking sheet.

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Baking Sheet

Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Ingredients you will need

Pita Chips

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

butter, melted 4mediums

eggplants 59milliliters

chopped fresh cilantro 1clove

chopped fresh garlic 1

lime, juiced 59milliliters

olive oil 283grams

package pita bread rounds 1large

red bell pepper, halved and seeded 16servings

salt and pepper to taste 4larges

tomatoes, seeded and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.