Best 6 Spicy Roasted Eggplant Spread With Pita Triangles Recipes
**Discover a Delightful Symphony of Flavors: Spicy Roasted Eggplant Spread with Pita Triangles**
Embark on a culinary journey with our tantalizing Spicy Roasted Eggplant Spread, a delectable dip that bursts with smoky, savory, and slightly spicy notes. This irresistible spread is crafted from roasted eggplants, blended with a zesty blend of spices, herbs, and tangy lemon juice. Served alongside crispy pita triangles, this delightful appetizer or snack will leave your taste buds craving more.
**Main Recipe: Spicy Roasted Eggplant Spread**
This recipe takes center stage, guiding you through the process of creating the flavorful eggplant spread. From roasting the eggplants to achieving the perfect balance of spices, each step is meticulously explained to ensure success.
**Complementary Recipe: Pita Triangles**
Complement your eggplant spread with homemade pita triangles. This recipe provides detailed instructions for preparing these crispy and fluffy pockets of perfection. Whether you prefer baking or pan-frying, you'll find the guidance you need to create the perfect accompaniment for your spread.
**Additional Recipe: Roasted Red Pepper Sauce**
Elevate your eggplant spread with a vibrant and flavorful roasted red pepper sauce. This optional recipe offers a step-by-step guide to roasting and blending bell peppers into a smooth and tangy sauce. Drizzle it over the spread for an extra layer of complexity and spice.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
TOASTED PITA TRIANGLES
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
- Bake for 10 minutes.
ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED EGGPLANT DIP
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SPICY ROASTED EGGPLANT
Roasted eggplant with spicy seasonings baked in sauce. Simple instructions, very few ingredients. Can be used as a side dish or as a pasta sauce!
Provided by LovelyRitaMetermaid
Categories Eggplant Side Dishes
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
- Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
- Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 25.4 g, Fat 1.2 g, Fiber 11.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 301.1 mg, Sugar 9.8 g
Tips:
- To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, blemish-free skin.
- If you don't have a grill, you can roast the eggplant in the oven at 400°F for 25-30 minutes, or until tender.
- Be sure to let the eggplant cool completely before handling it, as it will be very hot.
- Once the eggplant is roasted, you can easily remove the skin by running a knife down the center of the eggplant and then peeling it away from the flesh.
- If you don't have tahini on hand, you can substitute Greek yogurt or hummus.
- To make the spread ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
- Serve the spread with pita triangles, crackers, or vegetables for a delicious and healthy snack or appetizer.
Conclusion:
This spicy roasted eggplant spread is a delicious and versatile dish that can be enjoyed in many different ways. It is perfect for a quick and easy snack or appetizer, or it can be used as a sandwich spread or dip. The roasted eggplant gives the spread a smoky and flavorful taste, while the tahini and spices add a creamy and tangy touch. This spread is sure to be a hit with everyone who tries it!
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