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
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.
Cut open, scoop out flesh into a bowl and discard skins.
Mix flesh with 4 tablespoon of the lemon juice.
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.
Mix ingredients in a bowl. Set aside.
Reduce heat to 350F. 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.