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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This is a great appetizer. Very different. I serve with baked pita chips. Ingredients:
1/2 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 3/4 inch pieces |
2 large red onions cut into 1/4-inch cubes |
3 tbl chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. CRISPY PITA TRIANGLES
4. 6 7 to 8 inch diameter pita breads – each cut into 8 triangles
5. 3 TBL olive oil
6. 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.
7. OR JUST BUY TOASTED PITA CHIPS IN SUPERMARKET
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