Recipe

Spicy Eggplant Spread Recipe

	Ronni / All my dishes 1 year, 4 months ago This is a great appetizer. Very different. I serve with baked pita chips. Prep:15m Cook:3540m Servings:6	Ronni
	great dip

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Ingredients

½ cup extra virgin olive oil

2 TBL minced garlic

1 TBL coarse kosher salt

1 tsp ground black pepper

1 tsp dried crushed red pepper

2 red bell peppers – cut into pieces

2 1-pound eggplants, peeled, cut into ¾ inch pieces

2 large red onions cut into ¼-inch cubes

3 TBL chopped fresh parsley

Directions

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

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