1 Picture
Ingredients
- 3 pita bread rounds, cut horizontally in half, then cut into wedges
- 4 tablespoons olive oil, divided
- 1 1 1/4-pound eggplant, quartered lengthwise
- 2 1/2 cups chopped onions
- 2 unpeeled garlic cloves
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon garam masala
Details
Servings 12
Preparation time 35mins
Cooking time 35mins
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 475°F. Arrange pita wedges
in single layer on rimmed baking sheet;
brush pita lightly with 1 tablespoon olive oil.
Place eggplant, skin side down, on
half of another rimmed baking sheet. Place
onions and garlic on other half of sheet.
Brush eggplant with 2 tablespoons oil;
drizzle onions and garlic with 1 tablespoon
oil. Toss vegetables; spread in thin layer.
Bake pita until crisp, about 4 minutes.
Roast vegetables until browned and
tender, about 30 minutes. Peel garlic. Scoop
out pulp from eggplant and transfer to
processor. Add onions and peeled garlic;
puree until almost smooth. Transfer puree
to bowl; mix in mint, cilantro, and garam
masala. Season with salt and pepper; serve
with pita chips.
Per serving:
108 calories,
5 g fat,
2 g fiber
Nutritional analysis provided by
Bon Appétit
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