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The ingredients needed to make Roasted Eggplant Spread:
- Use 1 large eggplant
- Get 14.5 oz canned diced tomatoes, drained
- Use 1/2 tsp onion salt
- You need 2 1/2 tbsp dried parsley
- Get 2 tbsp red wine vinegar
- Get 1 tbsp olive oil
- Get 3 cloves garlic, minced
- You need 1/2 tsp salt
- Take 1/2 tsp dried oregano
- Prepare pita chips
Steps to make Roasted Eggplant Spread:
- Preheat oven to 375 degrees.
- Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.
- Remove from oven. Let stand until cool enough to handle, about 10 minutes.
- Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.
- Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before.
- Serve with pita chips.
A generous amount of roasted garlic adds a smoky background flavor to this silky textured spread. Toss them in a large bowl with the garlic, olive. Coat eggplant with some of the olive oil, sprinkle with salt, and roast in oven until soft and browned. Sauté onion and garlic over medium-low heat until onion is translucent. Ajvar is a Serbian combination of roasted, mashed eggplant and sweet peppers served as a side dish with grilled meats or as an appetizer on bread.
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