Roasted eggplant Dip {video}

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:

• savory
• warming
• smooth
• and so good

Pairs well with hummus, dolmathes, and greek olives.

roasted eggplant dip

Patty Malcolm | Chickfoodtv

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 8 servings

Ingredients

  

1x2x3x

• Eggplant Dip
• 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
• Pita Chips
• 1 bag of store bought pita pockets
• 3 tablespoons vegan butter melted
• 3 tablespoons nutritional yeast
• salt if desired

Instructions

 

• Eggplant Dip
• 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. 
• 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. 
• ENJOY!

Tried this recipe?Let us know how it was!