One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor.
—Debra Keil, Owasso, OK
1 medium sweet red pepper, halved and seeds removed
3 tablespoons olive oil, divided
1/2 cup chopped seeded plum tomatoes
3 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 teaspoon each minced fresh oregano, thyme and basil
2 mint leaves, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
Baked pita chips or pita wedges
Directions
Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables.
Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended.
Cover and refrigerate for at least 3 hours. Serve with pita chips.
Reviews