Greek “Nachos,” Winter Version

I am slowly trying to shift our diet further and further away from processed foods (which turns out to be easy for me but harder for the kids; all those Whole Food family bloggers GROSSLY underestimate my children’s attachment to Trader Joe’s mini sandwich crackers and toaster pastries) and reducing the amount of meat in our diet. The less-meat thing is a little harder (pork shoulder in a crockpot is my go to time crunch meal, and vegetable dishes usually require more prep) but not, so far, impossible. I have been giving Mark Bittman’s Food Matters cookbook a spin with solid results so far.

Tonight we had Greek “nachos.” Bittman had me at nacho but I didn’t want to wait until summer to try the tomato-cucumber version. Fortunately he suggested an alternative using eggplant and roasted pepper, so that is what I made. I had some roasted pimentos in the freezer but you can use jarred. I also had some leftover pickled red onion so I used that instead of slicing fresh red onion, but either works… and if you roast the pita wedges along with the eggplant you can have the whole thing on the table in 20 minutes. (Okay, maybe 25 minutes. Still not bad for a weeknight.)

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Instagrammed food pictures are not ideal but easy for the lazy food blogger

Greek “Nachos” With Eggplant and Roasted Pepper, via Mark Bittman

Serves 2 as a generous entree

  • 1/2 eggplant, cubed
  • 2 whole wheat pitas
  • 2 tbsp plus 2 tsp olive oil, divided
  • 2 oz feta
  • 1/4 cup Greek-style yogurt
  • Chopped fresh mint to taste
  • Juice of 1/2 lemon plus zest
  • Diced roasted red pepper
  • Sliced red onion
  • Handful of kalamata olives, pitted and halved

1) Heat the oven to 400; spread the cubed eggplant on a baking sheet and toss with one teaspoon of olive oil. Roast the eggplant for 20 minutes.

2)Meanwhile, split the pitas in half and cut them into triangles. Place them on another baking sheet and drizzle one teaspoon oil over them. Put them in the oven ten minutes into the eggplant baking. (And give the eggplant a little toss while you are at it.)

3)In a food processor or mini chopper combine the remaining 2 tbsp olive oil, feta, yogurt, mint and lemon until smooth. Add salt and pepper to taste.

4)Remove the pita chips from the oven when crisp (you will probably want to flip them over half way through their ten minutes of baking) and arrange on one serving plate or two dinner plates. Top with eggplant, roasted pepper, onion and olives. Top with the feta/yogurt mixture.

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