ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Provided by Joe Bonaparte

Yield Makes 8 servings

Number Of Ingredients 28

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3 large eggplants (3 pounds total)
6 tablespoon fresh lemon juice
2 green bell peppers, cored, seeded and finely diced
2 prepared roasted red peppers, diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 cloves garlic, chopped
1/2 cup finely chopped Italian parsley
1/4 cup finely chopped fresh chives
2 tablespoon finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon teaspoon freshly ground black pepper
Yogurt Sauce:
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño pepper, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Pita chips:
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoon reduced-fat grated Parmesan
2 tablespoon poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

Eggplant:
Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
Yogurt sauce:
Mix ingredients in a bowl. Set aside.
Pita chips:
Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.