Eggplant Bruschetta With Pita Chips Recipes

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CHUNKY EGGPLANT BRUSCHETTA



Chunky Eggplant Bruschetta image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1 eggplant, peeled, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
4 tablespoons olive oil, plus 2 tablespoons
1 teaspoon red pepper flakes
3 tablespoons minced garlic
1 onion, medium dice
1/2 cup pitted and halved kalamata olives
1/4 cup drained capers
3/4 cup diced roasted red peppers
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
Pinch smoky paprika
1 French baguette, sliced on bias

Steps:

  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
  • In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
  • Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
  • In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS



Roasted Eggplant and Olive Spread with Pita Bread Chips image

Provided by Patrick Corrigan

Yield Makes about 2 cups of spread

Number Of Ingredients 7

3 1-pound eggplants
3 6- to 7-inch-diameter pita breads, cut horizontally in half
Olive oil
1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
3 large garlic cloves, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin

Steps:

  • Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
  • Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
  • Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.

EGGPLANT BRUSCHETTA



Eggplant Bruschetta image

Here's a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 medium eggplant, peeled and cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons minced fresh basil
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.

Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

EGGPLANT BRUSCHETTA



Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Steps:

  • In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
  • Meanwhile, preheat the grill or broiler.
  • Toast the bread on the grill or under the broiler until golden brown on both sides.
  • Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

CRISPY EGGPLANT BRUSCHETTA



Crispy Eggplant Bruschetta image

One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch slices
1/3 cup olive oil
4 medium tomatoes, finely chopped
1/4 cup finely chopped red onion
1/2 cup minced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
1/2 cup balsamic vinaigrette

Steps:

  • Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels., In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.

Nutrition Facts : Calories 204 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

EGGPLANT SALSA AND HOMEMADE PITA CHIPS



Eggplant Salsa and Homemade Pita Chips image

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Provided by PREGOCOOK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
¼ cup chopped fresh cilantro
¼ cup olive oil
1 (10 ounce) package pita bread rounds
¼ cup butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
  • Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
  • Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
  • Set the oven to 300 degrees F (150 degrees C).
  • Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
  • Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE



Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.

Yield Makes 8 servings

Number Of Ingredients 26

3 large eggplants (3 pounds total)
6 tablespoons fresh lemon juice
2 green bell peppers, cored, seeded, and finely diced
2 roasted red peppers, peeled, seeded, and diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 garlic cloves, chopped
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
2 tablespoons finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño chile, 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 tablespoons grated reduced-fat Parmesan cheese
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
  • Mix ingredients in a bowl.
  • Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.

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