Eggplant Bruschetta Recipe w/ Tomato, Mint & Soft Fetta Cheese - Woolworths

Eggplant Bruschetta

eggplant (about 1 1/2 pounds)
1 tbsp. extra-virgin olive oil
small yellow onion, finely chopped
2 tbsp. tomato paste
1 tbsp. white wine vinegar
1 tbsp. water
2 tbsp. lemon juice
1 tsp.
1/2 tsp. red-pepper flakes
1/2 tsp. garam masala
pitas, cut into wedges
1 1/2 tsp. garlic powder
  1. To make the eggplant: In a large pot of boiling water, cook the eggplant whole for 30 minutes. Carefully remove from the boiling water and set aside. When the eggplant has cooled, remove the stem and peel, then coarsely chop. Set aside.
  2. Warm the oil in a large skillet over medium heat. When hot, cook the onion for 6 minutes. Add the tomato paste, vinegar,and water and cook, stirring constantly, until the liquids have evaporated. Add the eggplant, lemon juice, salt, red-pepper flakes, and garam masala and stir well. Cook for 5 minutes longer to allow the eggplant to cook through. Transfer to a serving dish, cover, and refrigerate for at least 2 hours before serving.
  3. To make the bruschetta: Preheat the oven to 350°F. Spread the pitas on a baking sheet, coat lightly with cooking spray, and sprinkle with garlic powder. Bake the pitas for 5 minutes, turn them, and bake for 3 minutes longer, or until golden brown. Serve immediately with the eggplant dip.

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Date: 07.01.2019, 13:33 / Views: 72252