Who doesn’t love to snack on appetizers while visiting with friends or family or watching a game or favorite tv show?
When I recently learned that my mother-in-law would be visiting us in LA, I immediately got excited to cook something with her. Janice is an amazing cook and is the queen of great appetizers at any of her family gatherings. I called her and told her that I wanted to make a video in the Chickfoodtv kitchen when she’s here, and we juggled a bunch of ideas around. With the holiday coming and me needing more appetizer ideas on my website, I asked if she had any great dips or spreads that she loved to make. Janice suggested her roasted eggplant dip with homemade pita chips. Sounded great to me.
And I am pretty sure you will be glad she suggested it as well. Yum!
This dip is:
- and so good
Pairs well with hummus, dolmathes, and greek olives.
roasted eggplant dip
Yield 8-12 servings
- 1 medium eggplant, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 1 red onion, peeled and chopped
- 2 garlic large garlic cloves, peeled
- 3 tablespoons olive oil
- 1-2 teaspoons salt
- 1 tablespoon tomato paste
- 1 teaspoon harissa paste Harissa in Tube
- fresh ground pepper, to taste
- sprig of parsley for garnish (optional)
- 1 bag of store bought pita pockets
- 3 tablespoons vegan butter, melted
- 3 tablespoons nutritional yeast
- salt if desired
- PREHEAT. Preheat oven to 400 degrees.
- CHOP. Cut the peeled eggplant, bell peppers, and onion into 1 inch cubes, and the garlic cloves into halves.
- SPREAD. Spread the chopped veggies and garlic out on a parchment-lined baking sheet.
- DRIZZLE. Generously drizzle olive oil over the eggplant mixture and sprinkle with salt and fresh-ground pepper.
- ROAST. Cook for 45 minutes in 400 degree oven, turning once until vegetables become soft and lightly browned. Remove and let cool for slightly.
- PROCESS. Place slightly warm vegetable mixture into food processor and add tomato paste and harissa. Pulse 5-6 times until it becomes spreadable, but still chunky.
- ADJUST. Adjust seasonings, to taste
- SERVE. Serve and enjoy with warm pita chips.
- PREHEAT. Preheat oven to 375 degrees.
- CUT. With scissors, cut around the edge of each pita and separate the two sides.
- BRUSH & SPRINKLE. Generously brush vegan butter on what would have been the inside surface of each piece of pita. Then sprinkle each round with nutritional yeast to give it a nice cheesy flavor. Add a sprinkle of salt, if desired.
- CUT. With scissors, cut the pita rounds into triangles. Each rounds makes 6-8 pita chips, depending on how you cut them.
- BAKE. Place pita triangles on two cookies sheets, covered with parchment paper, and bake for 15 minutes, until chips become crisp and lightly browned.
- SERVE. Serve chips with eggplant dip.