Roasted Eggplant Spread

I swear, you don't even know there's eggplant in it! Three more Japanese type eggplants got picked so they were used instead of the "one large eggplant" called for in the recipe. This stuff is like an Italian version of salsa (it's the oregano) and dynamite on pita chips. Addictive!

Roasted Eggplant Spread

1 large eggplant
1 can (14.5oz) diced tomatoes, drained
½ cup finely chopped onion
2 TBS red wine vinegar
½ cup chopped fresh parsley
1 TBS olive oil
3 cloves garlic, finely chopped
½ tsp salt
½ tsp dried oregano leaves
2 8” pita bread rounds

Preheat oven to 375F. Place eggplant on a baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.

Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in a medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover and refrigerate 2 hours.

For pita chips:
Split pita rounds horizontally in half to form 4 rounds. Stack rounds and cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4” from heat 3 minutes or until crisp. Serve with eggplant spread.

My notes:

The original recipe called for ½ cup of finely chopped green onions but not having any on hand, we used the regular onion and it worked just fine.

This recipe uses the broiler for the pita chips. I like to cut mine into eighths instead of sixths, brush with olive oil and sprinkle with kosher salt, fresh ground black pepper and a light dusting of garlic powder. Then I bake them about 8 minutes @ 350. They don’t burn as easily as they can under the broiler.

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Roasted Eggplant Spread