Bon Appetit/August 2003

Spicy Roasted Eggplant Spread with Crispy Pita Taiangles
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
nonstick vegetable oil spray 1/2 cup extra-virgin olive oil 2 tablespoons minced garlic
1 tablespoon coarse kosher salt 1 teaspoon ground black pepper 1 teaspoon dried crushed red pepper
2 1-pound eggplants, peeled, cut ito 3/4-inch cubes 4 red bell peppers, seeded, cut into 1/2-inch pieces 2 large red onions, cut into 3/4-inch cubes
3 tablespoons chopped fresh parsley Crispy Pita Triangles (see recipe) CRISPY PITA TRIANGLES: 6 7- to 8-inch-diameter pita breads, each cut into 8 triangles
3 tablespoons olive oil



1 Preheat oven to 450 F. Spray 2 large baking sheets with nonstick spray. Whisk oil and next 4 ingredients in large bowl. Add eggplant, bell peppers, and onions; toss to coat. Divide mixture between sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets.
2 Transfer half of vegetable mixture to processor. using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley.
3 Serve spread with pita triangles.
4 CRISPY PITA TRIANGLES: Preheat oven to 450 F. Place pita triangles on large baking sheet. Drizzle with oil. Toss to coat; arrange in single layer. Sprinkle with salt and pepper. Bake until crisp and golden, about 7 minutes per side. Cool completely.

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