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!