Healthy Recipes
Baked Pita Chips and Roasted Red Pepper Eggplant Spread
Ingredients:
Baked Pita Chips (Courtesy of Ellie Krieger)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat pitas, cut into 1/8’s
Roasted Red Pepper Eggplant Spread
1 medium eggplant
2 red bell peppers
1 small red onion, peeled and coarsely chopped
2 Tablespoons olive oil
Salt and pepper to taste
Directions:
Baked Pita Chips
Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.
Roasted Red Pepper Eggplant Spread
Preheat oven to 425°. Pierce eggplant on all sides with a fork. Place eggplant and bell peppers on a baking sheet. Also place chopped onion on baking sheet and drizzle with 1 tsp olive oil.
Roast for 20 minutes, flip bell peppers and eggplant over on baking sheet and stir onion. Roast an additional 20 minutes or until bell peppers are charred and eggplant skin is also charred and tender.
Place bell peppers in a bowl and cover with a plate (or use a paper bag) so that the bell peppers steam for about 10 minutes. Peel off the charred outer layer of bell pepper and remove skin and inner seeds – do not wash off. Also peel the charred skin off the eggplant.
Combine peeled bell pepper, eggplant, onion and olive oil in a food processer. Pulse 2-3 times until well combined. Add salt and pepper to taste. Serve with baked pita chips.
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