Thursday, May 27, 2010


Enjoy this spread in summer, winter, fall and spring! Delicious as a dip served with chips, divine dolloped on a piece of grilled swordfish, scrumpdillyishish sauced over a big juicy NY steak or devoured just as eagerly stuffed in an endive boat!


1 medium eggplant
2 red bell peppers
1 sweet onion
4 garlic cloves, minced
½ c. cooked garbanzo beans
6 T. good olive oil
2 T. tomato paste
1 ½ tsp. Kosher salt
½ t. cracked black pepper
Juice and zest of 1 lemon

Preheat oven to 400 degrees.

Cut the vegetables into 1 inch cubes. Toss them in a large bowl with olive oil, garlic, kosher salt and cracked black pepper. Spread them on a baking sheet. Roast them for 45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables into a food processor, add the tomato paste and garbanzo beans. Pulse on/off until desired texture. Season with salt and pepper to taste. Serve with Pita chips!

Pita Chips

Take 1 package pita bread and cut each round into eight pieces. Split the triangles in half. Spread evenly on baking sheet and spray with olive oil spray and sprinkle with your favorite herb blend, salt and pepper. Bake at 350 degrees until golden and crispy. Store in airtight container until used.