Indian Eggplant and Onion Dip with Pita Chips

By tammy1365

by The Bon Appétit Test Kitchen

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

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