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Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

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Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Roasted Eggplant Salad with Pit From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat oven to 450F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly.
Ingredients you will need
EggplantEggplant
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
2
Cut open, scoop out flesh into a bowl and discard skins.
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BowlBowl
3
Mix flesh with 4 tablespoon of the lemon juice.
Ingredients you will need
Lemon JuiceLemon Juice
4
Let sit 10 minutes.
5
Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant.
Ingredients you will need
EggplantEggplant
Equipment you will use
SieveSieve
6
Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice.
Ingredients you will need
Lemon JuiceLemon Juice
TomatoTomato
ParsleyParsley
PeppersPeppers
ChivesChives
GarlicGarlic
BasilBasil
Cooking OilCooking Oil
7
Add salt and pepper. Set aside.
Ingredients you will need
Salt And PepperSalt And Pepper
1
Mix ingredients in a bowl. Set aside.
Equipment you will use
BowlBowl
1
Reduce heat to 350F. Coat 1 side of each pita wedge with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
PitaPita
2
Sprinkle each sprayed side with Parmesan, seeds and black pepper.
Ingredients you will need
Black PepperBlack Pepper
ParmesanParmesan
SeedsSeeds
3
Bake on foil until crisp, 6 to 7 minutes.
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
4
Serve eggplant with pita chips and yogurt sauce on the side.
Ingredients you will need
Pita ChipsPita Chips
EggplantEggplant
YogurtYogurt
SauceSauce
DifficultyHard
Ready In45 m.
Servings8
Health Score54
Very Healthy
Dish TypesSalad
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