Spicy Eggplant spread
From ronni 15 years ago
- 35-40 minutes to make
- Serves 6
This is a great appetizer. Very different. I serve with baked pita chips.
Ingredients
- ½ cup extra virgin olive oil shopping list
- 2 TBL minced garlic shopping list
- 1 TBL coarse kosher salt shopping list
- 1 tsp ground black pepper shopping list
- 1 tsp dried crushed red pepper shopping list
- 2 red bell peppers – cut into pieces shopping list
- 2 1-pound eggplants, peeled, cut into ¾ inch pieces shopping list
- 2 large red onions cut into ¼-inch cubes shopping list
- 3 TBL chopped fresh parsley shopping list
How to make it
- Preheat oven to 450. Spray 2 large baking sheets w/ nonstick spray. Whisk oil and next 4 ingredients in large bowl. Add eggplant, bell peppers and onions. Toss to coat. Divide mixture between sheets. Roast until veggies are tender and lightly browned, turning occasionally, about 35-40 minutes. Cool 15 minutes on sheets.
- Transfer half of veggies mixture to food processor. Using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt & pepper if necessary. Mix in parsley. (Can be made 1 day ahead. Cover, chill. Let stand at room temperature 1 hour before serving.) Serve spread with pita triangles.
- CRISPY PITA TRIANGLES
- 6 7 to 8 inch diameter pita breads – each cut into 8 triangles
- 3 TBL olive oil
- Preheat oven to450. Place pita triangles on large baking sheet. Drizzle with oil. Toss to coat. Arrange in single layer. Sprinkle with salt & pepper. Bake until crisp & golden – about 7 minutes per side. Cool completely. Can be made ahead. Store in airtight baggie at room temperature.
- OR JUST BUY TOASTED PITA CHIPS IN SUPERMARKET
People Who Like This Dish 3
- kytigger Louisville, KY
- clbacon Birmingham, AL
- ronni Setauket, NY
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" It was excellent "