ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

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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

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.

Yawar Sherzad
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I can't wait to try this salad! It looks so delicious.


Sagar Bantawa
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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
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I'm always looking for new and exciting salad recipes. This roasted eggplant salad definitely fits the bill.


Nasima Islam
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This salad is perfect for a summer cookout or picnic. It's light and refreshing, and it travels well.


Soyab Akont
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I love that this salad is so versatile. You can serve it as an appetizer, side dish, or main course.


Hex Shadow
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This salad is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, cucumbers, and onions.


Sagurkhan Rashed
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I made this salad for a potluck and it was a huge success. Everyone loved the unique flavor combination.


Mari Sheppard
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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
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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
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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
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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.