This appetizer from chef Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte in North Carolina, provides bone-building calcium.
Ingredients
Makes 8 servings
Yogurt Sauce:
Pita chips:
Eggplant:
Step 1
Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
Yogurt sauce:
Step 2
Mix ingredients in a bowl. Set aside.
Pita chips:
Step 3
Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.
Nutrition Per Serving
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Reviews (8)
Back to TopLove this one! We make it often with mixed greens as a salad main dish (with hummus & tapenade on the side in addition to the yogurt biz). We add feta and olives to sort of "meat it up" and it's tasty, hearty, and perfect for when vegetarian friends come to visit.
Anonymous
Madison, WI
9/10/2009
A lot of effort for a below average result. I followed the recipe exactly, bought all the many ingredients, and was extremely disappointed with the result, and the waste of time! Rather go for a good Baba Ganoush recipe instead.
meghanw
Cape Town
7/6/2009
Quite spicy, yet satisfying as a lunch. Didn't have the roasted peppers and used chopped red peppers instead of the greeen that were specified and it came out fine. I used grilled chinese eggplant, and did not have to press any liquid out of the flesh.
mary_228
10/6/2008
This recipe required a lot of work, but it was worth it. The combination was delicious. It is a nice summer appetizer. When I make it again, I would replace the green pepper with a red or yellow pepper. A cook in Huntington Woods, MI
adamleor
8/27/2008
This recipe is fantastic. I am making it a second time. Everyone loved it!
Anonymous
Arlington, Tx
7/10/2008
This salad takes a bit of effort, what with making the pita chips and yoghurt sauce. But it is worth every moment spent preparing it. Completely delicious, fresh and morish. It looks lovely too with the red, green and yellow. I recommend it highly!
ferner
Johannesburg
5/2/2008
A bit of work and not worth it. It was okay, but the flavrs just didn't quite fit. I followed the recipe exactly.
Anonymous
4/25/2008
SO FRESH SO LIGHT
gsaygi
1/10/2008
