Recipe_ Spicy Roasted Eggplant by eyeloveyo

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									Recipe: Spicy Roasted Eggplant Spread with Crispy Pita Taiangles                     http://www.recipehound.com/Recipes/Recipes2/5949.html



          Bon Appetit/August 2003

                  Spicy Roasted Eggplant Spread with
                         Crispy Pita Taiangles
                        Preparation   Cooking
            Servings                               Calories    % from Fat   Fat          Sodium   Carbohydrates Protein Cholesterol
                           Time        Time
             4 cups        N/A          N/A          N/A           N/A      N/A           N/A         N/A        N/A       N/A




          INGREDIENTS:
          nonstick vegetable oil spray              1/2 cup extra-virgin olive oil         2 tablespoons minced garlic
          1 tablespoon coarse kosher salt           1 teaspoon ground black pepper         1 teaspoon dried crushed red
                                                                                           pepper
          2 1-pound eggplants, peeled, cut          4 red bell peppers, seeded, cut into 2 large red onions, cut into
          ito 3/4-inch cubes                        1/2-inch pieces                      3/4-inch cubes
          3 tablespoons chopped fresh               Crispy Pita Triangles (see recipe)     CRISPY PITA TRIANGLES: 6 7-
          parsley                                                                          to 8-inch-diameter pita breads,
                                                                                           each cut into 8 triangles
          3 tablespoons olive oil




               Preheat oven to 450 F. Spray 2 large baking sheets with nonstick spray. Whisk oil and next 4
               ingredients in large bowl. Add eggplant, bell peppers, and onions; toss to coat. Divide
          1    mixture between 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 processor. using on/off turns, process until coarse puree
          2    forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in
               parsley.

          3 Serve spread with pita triangles.
            CRISPY PITA TRIANGLES: Preheat oven to 450 F. Place pita triangles on large baking
          4 sheet.until crisp andoil. Toss about 7 minutesin single layer. completely. salt and pepper.
            Bake
                   Drizzle with
                                  golden,
                                           to coat; arrange
                                                            per side. Cool
                                                                           Sprinkle with




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