This season you will definitely need some appetizer recipes for your hungry guests. Whether you are giving a dinner party, a holiday party or just something to nosh on at home that's healthy, I've got the answer; ROASTED EGGPLANT DIP WITH GARLICY TOASTED PITA POINTS (otherwise referred to as Babaganoush with a Chef Eddie twist). I love watching people taste something and their faces light up with a big smile. So rewarding as a Chef. Eggplant is rich in nutrients and antioxidants. I love it and is a staple in my home along with Hummus and Vegan Chopped Liver. I put a twist on plain Babaganoush and added sun-dried Tomatoes and Kalamata Olives. Dip the Toasted Pita Points in it and nosh away.
ROASTED EGGPLANT DIP WITH GARLICY TOASTED PITA POINTS
1) Heat the oven to 350 degrees. Spray the Eggplant with Olive Oil and place on a baking sheet pan. Cook for 30 minutes or until it is tender and soft. Cut the baked Eggplant in half. 2) Place a fine mesh strainer just above a bowl and scrape the the solids out of the roasted Eggplant, discarding the liquid. Make sure you don't add the skin into the mixture. Place the solids into a food processor. Add the Lemon Juice and Tahini and pulse until smooth. Pour into a bowl. 3) Add the Shallots, Olives, Sun-Dried tomatoes, Fresh Basil, Bragg and Ground Cumin. Stir the mixture well until completely blended. Season with Salt and Pepper to taste. 4) For the Pita Points, run the tip of a knife around the pita bread, separating the top round and the bottom round. Then cut the pita in half and then half again and cut each quarter in half to make 8 triangles. 5) Place them on a cookie sheet and season with Salt, Pepper and Granulated Garlic. Spray the triangles with Olive Oil Spray and bake until golden brown in the same 350 degree oven. Serve with the Roasted Eggplant and "dip" to your hearts content.