Great Summer Starter

A good friend of mine contacted me today regarding this recipe. She asked for it for Mother's Day and I couldn't say no. The flavors in this recipe marry so well together that you dont even realize that it is a nutrient packed dish - try variations of your own - add more or less peppers, top or stir in olives, use carmelized onions instead of chopping them. It is up to you and your palate


Baba Ghanoush: 8 servings, Maggie McKelvey Ottenwess

2 large eggplants
1 red onion
1 red pepper (any color is fine)
1 bag of pitas
Olive oil
Salt and pepper
Mixed dried herbs: basil, dill, thyme, parsley

Preheat oven to 400F. Skin the egg plant. Cut into 1 inch chunks, not using the parts that are all seeds. Chop the onion into 8 chunks. Chop the pepper into 1 inch pieces, removing the seeds. On a foil lined baking sheet, place all veggies. Coat generously with olive oil and salt/pepper. Place in oven for 20 minutes, turn, and repeat the process until the onions become translucent, the eggplant is soft and moist, and there is color on the pepper. Remove and cool mixture slightly.

Line the baking sheet with foil again. Cut each round pita into 4-8 slices. Brush with a mixture of 2 tbs. olive oil, 2 tbs. water, and ¼ tsp. each of the dried herbs of choice. Place on baking sheet and cook until they begin to get crispy, 10-15 minutes.

Go back to the mixture and either place in a strong blender in batches and puree OR place in a food process in batches and puree. Season again with oil, salt and pepper.

Serve room temperature with the pita chips.