Categories Condiment/Spread Vegetable Appetizer Bake Cocktail Party Vegetarian Quick & Easy
Yield 4 cups
Number Of Ingredients 13
Steps:
- Eggplant Spread: Preheat oven to 450. Spray 2 large (shiny) baking sheets with cooking spray. Whisk oil and next 4 ingrediants in large bowl. Add eggplant, bell peppers, and onions. Toss to coat. Divide mixture between the two sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets. Transfer half of vegetable mixture to food processor. Using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley. Can be made one day ahead. Cover, chill. Let stand at room temperature 1 hour before serving. Pita Triangles: Preheat oven to 450. Place pita triangles on large baking sheet. Arrange in single layer. Spray with olive oil. Lightly salt and pepper (optional). Bake about 3 minutes. Take pan out of oven and flip over the triangles. Spray with olive oil. Return to oven and bake another 3-4 minutes. Cool completely. Can be made 8 hours ahead. Store airtight at room temperature.
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Abhinash
[email protected]I was looking for a new recipe to use up some eggplant, and this one fit the bill perfectly. The spread is creamy and flavorful, and the pita triangles are the perfect accompaniment. I will definitely be making this again.
Jakai
[email protected]This eggplant spread is so delicious and easy to make. I love that it's made with healthy ingredients and it's also vegan. I will definitely be making this again.
Meck Sepol
[email protected]I love this recipe because it's so versatile. I've used it as a dip, a sandwich spread, and even as a pizza topping. It's always a hit with my family and friends.
Ozarija Blaise
[email protected]This is a great recipe for a healthy and flavorful snack or appetizer. The eggplant spread is easy to make and can be made ahead of time. It's also a great way to use up leftover eggplant.
Saad Nasir
[email protected]This eggplant spread is amazing! It's so easy to make and it's packed with flavor. I love the combination of roasted eggplant, tahini, and spices. It's the perfect appetizer or snack. I also like to use it as a sandwich spread. So good!
Dawn Shields
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of eggplant, but I'm so glad I did! The eggplant spread is so creamy and flavorful, and the spices are perfectly balanced. I served it with pita bread and fresh vegetables, and it was
Hassan juttgg
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious and satisfying dish. I especially love the smokiness of the roasted eggplant. I will definitely be making this again.
Maricel Yanguas
[email protected]I followed the recipe exactly and the eggplant spread turned out amazing! It was so creamy and flavorful. I served it with pita bread and fresh vegetables, and it was a huge hit with my guests. I will definitely be making this again.
Kriti Sanjay
[email protected]This eggplant spread is so smoky and flavorful. I love the combination of roasted eggplant, tahini, and spices. It's the perfect appetizer or snack. I also like to use it as a sandwich spread. So good!
Emmanuel Udoh
[email protected]I love this recipe because it's so easy to make and it's always delicious. I usually double the recipe because it goes so fast in my house. I also like to add a bit of chopped fresh cilantro to the spread for an extra pop of flavor.
Aziman Zainin
[email protected]This recipe is a winner! I've made it several times now, and it always turns out perfectly. The eggplant spread is so versatile - I've used it as a dip, a sandwich spread, and even as a pizza topping. It's always a crowd-pleaser. Highly recommend!
Ijaz Ahmad Khan
[email protected]Wow, this roasted eggplant spread is divine! The flavors are so rich and complex, with a perfect balance of smokiness, tanginess, and spice. I love how the eggplant gets so tender and creamy after roasting, and the addition of tahini and yogurt makes