Roasted Eggplant Salad with Pita Chips and Yogurt Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
3 large eggplants (3 pounds total) |
6 tablespoon fresh lemon juice |
2 green bell peppers, cored, seeded and finely diced |
2 prepared roasted red peppers, diced |
2 tomatoes, seeded and diced |
15 yellow or red cherry tomatoes, quartered |
4 cloves garlic, chopped |
1/2 cup finely chopped italian parsley |
1/4 cup finely chopped fresh chives |
2 tablespoon finely julienned fresh basil |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon teaspoon freshly ground black pepper |
2 cups nonfat plain yogurt |
1/2 cup peeled and diced cucumber |
1 jalapeño pepper, seeded and diced |
1 tablespoon chopped fresh mint |
2 tablespoons fresh lemon juice |
2 teaspoons olive oil |
1/2 teaspoon salt |
4 whole-wheat pitas, each cut into 12 wedges |
vegetable oil cooking spray |
2 tablespoon reduced-fat grated parmesan |
2 tablespoon poppy seeds |
1 tablespoon sesame seeds |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Eggplant: 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.
2. Yogurt sauce: Mix ingredients in a bowl. Set aside.
3. Pita chips: 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.
4. Nutritional analysis per serving: 245 calories, 6.4 g fat (1.1 g saturated), 10.8 g fiber, 41.6 g carbs, 10.8 g protein Nutritional analysis provided by Self
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