JerseyJanice
A Disboards original...
- Joined
- Aug 20, 1999
- Messages
- 10,764
Make this for a party last weekend and got mucho raves, so I thought I'd share:
For the eggplant dip:
1 large eggplant (about 2 lbs.)
2 Tablespoons each of: finely chopped scallions (green onion), chopped fresh parsley, and lemon juice
2 Cloves of garlic (either put through a press over the mixing bowl or chopped fine)
1 Tablespoon Olive Oil (Extra Virgin, if you have it)
1/2 teaspoon salt
1/4 teaspoon pepper
Wash the eggplant and place the whole thing on a tray, unpeeled, top still on. Bake in the oven at 400 degrees for about an hour. It should be brown with shriveled skin and soft when done.
Allow it to cool somewhat, then cut the green top off and discard, and peel away the skin. Place it in a bowl and mash it with a potato masher until it's somewhat smooth (should still have a bit of texture).
Add the rest of the ingredients and chill overnight.
Pita Chips:
1 Package Mini Pita bread with pockets
Cut each piece of pita into 4's (in half one way and half the other--like a pie). Then split along the edge, so that you wind up with 8 triangles per piece of pita.
Brush the "rough" side of the pita (i.e., the inside) with a little olive oil. Place oiled side up on a baking sheet and toast at 350 for 5-10 minutes (until lightly browned).
Check the eggplant for seasoning (i.e., more salt and/pepper) before serving with the pita chips.
For the eggplant dip:
1 large eggplant (about 2 lbs.)
2 Tablespoons each of: finely chopped scallions (green onion), chopped fresh parsley, and lemon juice
2 Cloves of garlic (either put through a press over the mixing bowl or chopped fine)
1 Tablespoon Olive Oil (Extra Virgin, if you have it)
1/2 teaspoon salt
1/4 teaspoon pepper
Wash the eggplant and place the whole thing on a tray, unpeeled, top still on. Bake in the oven at 400 degrees for about an hour. It should be brown with shriveled skin and soft when done.
Allow it to cool somewhat, then cut the green top off and discard, and peel away the skin. Place it in a bowl and mash it with a potato masher until it's somewhat smooth (should still have a bit of texture).
Add the rest of the ingredients and chill overnight.
Pita Chips:
1 Package Mini Pita bread with pockets
Cut each piece of pita into 4's (in half one way and half the other--like a pie). Then split along the edge, so that you wind up with 8 triangles per piece of pita.
Brush the "rough" side of the pita (i.e., the inside) with a little olive oil. Place oiled side up on a baking sheet and toast at 350 for 5-10 minutes (until lightly browned).
Check the eggplant for seasoning (i.e., more salt and/pepper) before serving with the pita chips.
