SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES
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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Kt Anam
[email protected]This is the perfect recipe for a summer party. The spread is light and refreshing, and it's perfect for dipping vegetables or pita bread.
Bd Ff
[email protected]I'm always looking for new and exciting eggplant recipes. This one definitely fits the bill! The spread is flavorful and unique.
David Nunez
[email protected]This spread is a delicious and healthy snack. I love that it's made with all-natural ingredients.
Paisley Fry
[email protected]I followed the recipe exactly and the spread turned out great! I will definitely be making it again.
Rhonita Nanyonjo
[email protected]This recipe was a bit disappointing. The eggplant was bland and the spread lacked flavor.
Lauren Peterson
[email protected]I found that the spread was a little too oily for my taste. I would recommend draining the eggplant more thoroughly before roasting it.
James Lentsoane
[email protected]This spread is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Khaista Gul
[email protected]I love how versatile this spread is. I've used it as a dip, a sandwich spread, and even a pizza topping.
naz jaans
[email protected]This is a great recipe for a quick and easy appetizer.
Tlou Mphela
[email protected]I'm not a big fan of eggplant, but I really enjoyed this spread. It's smoky, creamy, and flavorful.
Rahul Amin
[email protected]This spread is delicious! I love the combination of flavors and textures.
May anne Gemeniano
[email protected]I love this recipe! It's so easy to make and the spread is always a hit with my guests.
M Zamen
[email protected]This is the best eggplant spread I've ever had! The roasted eggplant gives it a wonderful depth of flavor and the spices are perfectly balanced.
majid khan khan
[email protected]I made this spread for a party and it was a hit! Everyone loved the unique flavor and spicy kick. I will definitely be making this again.
Alayinke Keukeu
[email protected]This roasted eggplant spread is a delicious and easy appetizer or snack. We loved the smoky flavor of the eggplant and the creamy texture of the spread.