Roasted Eggplant Salad With Pita Chips And Yogurt Sauce Recipes

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Provided by Joe Bonaparte

Categories Salad Pepper Tomato Vegetable Appetizer Bake Roast Vegetarian Yogurt Eggplant Bell Pepper Summer Healthy Jalapeño Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 28

Ingredients

3 large eggplants (3 pounds total)
6 tablespoon fresh lemon juice
2 green bell peppers, cored, seeded and finely diced
2 prepared roasted red peppers, diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 cloves garlic, chopped
1/2 cup finely chopped Italian parsley
1/4 cup finely chopped fresh chives
2 tablespoon finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon teaspoon freshly ground black pepper
Yogurt Sauce:
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño pepper, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Pita chips:
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoon reduced-fat grated Parmesan
2 tablespoon poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

Eggplant:
Heat oven to 450°F. 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. Let sit 10 minutes. 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.
Yogurt sauce:
Mix ingredients in a bowl. Set aside.
Pita chips:
Reduce heat to 350°F. 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.

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.

Yield Makes 8 servings

Number Of Ingredients 26

Ingredients

3 large eggplants (3 pounds total)
6 tablespoons fresh lemon juice
2 green bell peppers, cored, seeded, and finely diced
2 roasted red peppers, peeled, seeded, and diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 garlic cloves, chopped
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
2 tablespoons finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño chile, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoons grated reduced-fat Parmesan cheese
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
Mix ingredients in a bowl.
Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.

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