Greek-inspired Nachos
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 6 pitas, sliced into triangles
  • 1 eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 cup baby heirloom tomatoes
  • olive oil
  • feta cheese
  • 1 tablespoon chopped chives
  • Freshly ground salt/pepper
  • 1 teaspoon crushed red peppers (optional)
  • For the yogurt drizzles:
  • Greek yogurt (2 cups)
  • 1 jar of roasted red peppers
  • 1 lemon
  • Freshly ground salt/pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggplant and zucchini slices in a medium bowl, drizzle with olive oil, top with fresh ground salt/pepper, and toss to coat. Set aside.
  3. Place pita slices on a rimmed baking sheet (lined with parchment paper if you have it). Brush pita slices with olive oil, top with freshly ground salt and pepper, and place in the oven for 15 minutes.
  4. While the pita is cooking, heat a grill pan (or sauté pan) on medium heat.
  5. Place eggplant and zucchini slices on the pan and grill for 3-4 minutes on each side. Set aside.
  6. Divide the 2 cups of yogurt evenly into 2 small bowls. In one of the bowls, add ¼ cup of the roasted red peppers and stir to combine. In the other bowl, add fresh lemon juice, salt/pepper, and stir to combine.
  7. Now you are ready to assemble. Remove your home-made pita chips from the oven and place on a serving platter.
  8. Top with the grilled eggplant and zucchini and then add the fresh cucumber and tomatoes.
  9. Drizzle with each of the yogurt-based sauces.
  10. And finally, sprinkle with the chopped chives and crushed red pepper.
Notes
If you can't find baby heirloom tomatoes, you can use grape or cherry tomatoes.
Recipe by Six Snippets at https://www.sixsnippets.com/greek-inspired-nachos-food-apology/