ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

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

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Ingredients

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.

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Muhammad Junaid Ul Haq

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I love the versatility of this salad. You can add or remove ingredients to suit your taste.

Jodianne Ivey

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This is a great recipe for meal prep. I make a big batch on the weekend and eat it throughout the week for lunch.

Lisa LaMure

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I'm not sure what went wrong, but my salad turned out mushy. I think I roasted the eggplant for too long.

Liinathii Bahmbiisor

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I added some chopped cucumber and red onion to the salad for extra crunch and flavor.

Richard Baillie

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This salad is a bit too smoky for my taste. I would recommend roasting the eggplant for a shorter amount of time.

Davidson Noah

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I followed the recipe exactly and the salad turned out perfectly. I especially love the yogurt sauce.

Jae's Productions

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This is a great recipe for a summer party. It's light and refreshing, and the pita chips add a nice crunch.

Jessy Nancy

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I'm not a big fan of eggplant, but this salad changed my mind. The roasting process brings out the eggplant's natural sweetness and makes it irresistible.

Shawn R Ozon

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I love the simplicity of this dish. It's easy to make and the ingredients are readily available.

Romio Khan

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This roasted eggplant salad is a delightful explosion of flavors! The smokiness of the eggplant pairs perfectly with the tangy yogurt sauce and crispy pita chips.

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