Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 31, 2011
Roasted Eggplant Spread
Timeless Snacks & Starters
Prep time:
10 minutes, plus chillingBake time :
1 hour“Grandma liked to bring this delicious appetizer to family gatherings, and it was one of my favorites. ”
Ingredients
Serves 4
- 1 large eggplant
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1/2 cup finely chopped green onions
- 1/2 cup chopped fresh parsley or 2 1/2 tablespoons dried parsley
- 2 tablespoons red-wine vinegar
- 1 tablespoon olive oil
- 3 sloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 pita breads
Directions
1
Preheat the oven to 375°F.
2
Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.
3
Remove eggplant from oven. Let stand until cool enough to handle, about 10 minutes.
4
Cut eggplant lengthwise in half; remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.
5
Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.
6
Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges.
7
Place pita wedges on baking sheet. Broil until crisp, about 3 minutes. Serve the eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
To save time, Grandma often made this spread the night before the event and broiled the pita just before serving.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
