ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE
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
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.
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Yawar Sherzad
[email protected]I can't wait to try this salad! It looks so delicious.
Sagar Bantawa
[email protected]This salad is a great way to use up leftover pita bread. I always have some leftover pita bread in my freezer, so this recipe is perfect for me.
Mahnaama Deebal
[email protected]I'm always looking for new and exciting salad recipes. This roasted eggplant salad definitely fits the bill.
Nasima Islam
[email protected]This salad is perfect for a summer cookout or picnic. It's light and refreshing, and it travels well.
Soyab Akont
[email protected]I love that this salad is so versatile. You can serve it as an appetizer, side dish, or main course.
Hex Shadow
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, cucumbers, and onions.
Sagurkhan Rashed
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved the unique flavor combination.
Mari Sheppard
[email protected]This salad is a great way to use up leftover eggplant. I had some roasted eggplant in my fridge and decided to try this recipe. It was a hit with my family!
Carine Tshiala
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The roasting process brought out the eggplant's natural sweetness and made it incredibly tender.
Elijah Sheppard
[email protected]The recipe was easy to follow and the dish came out looking just like the pictures. I especially loved the yogurt sauce, which was tangy and flavorful.
claudia lopez
[email protected]This roasted eggplant salad was a delightful blend of flavors and textures. The smoky eggplant, creamy yogurt sauce, and crispy pita chips complemented each other perfectly.