Tomato, Eggplant, and Mint Salsa with Pita Chips
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3/4 cup extra virgin olive oil -- plus 2 tablespoons
4 garlic cloves -- coarsely chopped
1 cup red onion -- small diced
2 teaspoons minced garlic
2 teaspoons salt -- plus more for sprinkling on the pita
1/4 teaspoon freshly ground black pepper
4 cups medium-diced eggplant
6 pita bread rounds
4 pounds tomatoes -- peeled, seeded, 1/4" diced
2 teaspoons Aleppo pepper -- or smoked paprika
1/4 cup red wine vinegar
1/2 cup finely chopped fresh mint
To make the garlic oil: Combine 1/2 cup of the oil with the chopped garlic and gently warm in a saute pan until the oil just starts to ripple slightly, no higher than 140F. Turn off the heat and allow the garlic to infuse the oil for about 1 hour. Remove the garlic.
In the meantime, warm 2 tablespoons of the oil in a saute pan. Add the onions and cook until tender and slightly caramelized. Add the minced garlic and cook until fragrant. Season with 1/4 teaspoon of the salt and pepper.
Preheat the oven to 450F. Toss the eggplant with the remaining 1/4 cup of oil and 1 1/2 teaspoons of the salt. Spread onto the parchment-lined rimmed baking sheet in a single layer and place in the oven. Gently and occasionally turn the eggplant with a spatula. Roast until tender, about 20 minutes.
Reduce the oven temperature to 350F. Separate the pita breads into round halves, then cut them into wedges. Brush one side of each piece of pita with the garlic oil and sprinkle with salt. Put the pieces on a baking sheet, oiled side up, and bake for about 15 minutes until crispy and golden brown.
Combine the onions, eggplant, tomatoes, Aleppo pepper, red wine vinegar, and mint in a large bowl. Taste and add salt and pepper, if desired.
Transfer to a serving bowl and surround with pita chips.
Makes 1 quart salsa (16 one-quarter cup servings)
Description: "Tomatoes"
Cuisine: "Mediterranean"
Source: "The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi): "Aug 2008"
Yield: "1 quart"
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Per Serving (excluding unknown items): 186 Calories; 11g Fat (50.7% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 398mg Sodium
Exchanges: 1 Grain(Starch)
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