Roasted Eggplant Salad With Pita Chips And Yogurt Sauce Recipes

Steps:

• Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
• Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.

Steps:

• Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
• Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
• Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.

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.