Kitchen Knife - For cutting ingredients
Cutting Board - To prepare vegetables safely
Baking Sheet - Ideal for baking components of the dish
Oven - Necessary for roasting eggplant and pita chips
Mixing Bowls - For mixing salad ingredients
Stirring Spoon - To mix yogurt sauce ingredients
Food Processor (optional) - Useful for making the dish's components smooth and consistent
Salad Bowl - For serving the final eggplant salad
Potholder - To handle hot baking sheet safely
Colander - Essential for rinsing vegetables like eggplants
Eggplant Slicer - Facilitates even slices of roasted eggplant
Measuring Cups - For precise ingredient measurements
Spice Grinder (for optional spices) - To grind cumin or paprika for seasoning
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
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
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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