Eggplant Salad Dip And Easy Pita Bread

eggplant pic Some lucky gardeners actually have excess eggplants. Here’s an easy and delicious way to use up some of your excess eggplant fruits.

Garden Fresh Greek Style Eggplant Salad {Dip}

* 4 to 6 or so small to medium size round aubergines {eggplants}
* garlic (3 cloves)Chopped or crushed
* onion 1/4 cup diced {sweet white sweet onion}
* Olive oil 1/4 cup
* juice of 1-lemon
* salt {to taste}
* pepper {to taste} {fresh course ground pepper corns}
* parsley
* oregano (optional) fresh is best or dried oregano to taste

Prick the aubergines/eggplants with a fork and bake them in hot {350 degrees} temperature.
When they are well done and soft enough, cool them and peel.
Chop the aubergines/eggplants and put them in a blender until they become a pulp.
Gradually add olive oil, onion, garlic, parsley and lemon juice into the blender and continue working with the mixture until the pulp becomes soft.
Garnish with whole or stuffed olives and red onion slices.
Serve cold or room temperature with fresh hard crust bread.
Hint Make it extra special, crumble a small amount of ‘Real’ Greek Feta Cheese on top as a garnish.
* Have a bit of olive oil on the side to dip your bread in.


Easy Pita Bread

Pita Bread Greek Style

1 packet yeast
1 1/4 cups warm water
3 cups white or wheat flour
1 tablespoon sugar
2 tablespoons canola or olive oil

*Makes About 4 to 6 servings

Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.

Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.

Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.
Roll each piece of dough into a ball and allow it to sit out in the open, room-temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.

Knead each piece of bread thoroughly and then roll out each piece into a flat, circular form.

Put each piece of rolled dough onto a baking stone or sheet. Then bake the bread for five to seven minutes or until very lightly browned.

Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.

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2 responses to “Eggplant Salad Dip And Easy Pita Bread

  1. eggplants and pita, both i like but i’ve never tried them together before.


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