Ingredients

The following ingredients have 7 Servings
  • Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • Vegetables
  • 1 medium sized eggplant (1 pound)
  • 1 ripe tomato, cored, halved, and sliced thin
  • 1/2 small red onion, sliced thin
  • To Serve
  • Pita bread, cut into triangles.

Instruction

  • Whisk oil, vinegar, garlic, salt and pepper until emulsified. Set aside.
  • Preheat oven to 400ºF. Pierce the eggplant several times with a fork. place it on a jellyroll pan and bake it for 45 minutes in the center of the oven until it is cooked through and the skin is wrinkly. Transfer the eggplant to a work surface and cool for 10 minutes. Slice eggplant in half lengthwise and peel off the skin. Chop the flesh roughly and transfer to a bowl. Add the tomato, onion, and dressing. Toss gently to combine.
  • Serve with pita triangles or tortilla chips.