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      In the Kitchen with Sandra: Eggplant Dip

       
      By
      Jul. 21, 2016

      In the Kitchen with SandraLooking for a healthier, lower sodium chip and dip alternative? Try this delicious Mediterranean-inspired snack. It’s also a great addition to a Sunday brunch or game night!

      Eggplant Dip and Pita Chips

      INGREDIENTS
      For the Eggplant dip:
      1 small eggplant
      ¼ cup sundried tomatoes in oil
      1 tbsp olive oil
      ¼ tsp garlic powder
      2-3 drops Tabasco sauce
      1 tbsp lemon juice

      Preheat oven to 300°F. Line a baking sheet with parchment paper. Place the eggplant on the baking sheet and bake for about 35 to 40 minutes. Remove from oven and allow to cool. In the meantime, in a food processor puree the sundried tomatoes, olive oil, garlic powder, Tabasco sauce, and lemon juice. Remove the cooked eggplant meat, add it to the food processor, and continue to puree until there are no lumps. Serve with pita chips.

      INGREDIENTS
      For the Pita Chips:
      6 small pitas (whole wheat or original)
      ¼ tsp garlic powder
      1 tsp dried oregano
      2 tbsp olive oil
      1 tsp crushed dried rosemary
      ½ tsp salt
      ¼ tsp pepper

      Preheat oven to 250°F. Prepare two baking sheets lined with parchment paper. Set aside. In a small bowl, add the garlic powder, dried oregano, olive oil, dried rosemary, salt and pepper. Mix together. Using a pastry brush, brush the herb and oil mixture on each pita. Cut the pitas into equal triangles using a chef knife or scissors. Place the cut pitas on the baking sheets, making sure not to overlap the pieces. Bake for about 5 minutes. Remove from the oven and let cool slightly. They can be served warm or at room temperature. Enjoy!

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