Pita Chips with Eggplant Caviar

By charlotteh371

Ingredients

• Pita chips:
• 4 (6-inch) pitas
• Cooking spray
• 1/4 teaspoon salt
• Caviar:
• 1 eggplant, cut in half lengthwise (about 1 1/2 pounds)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons minced shallots
• 1 tablespoon capers, drained and chopped
• 2 tablespoons extravirgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned anchovy fillets, patted dry and minced
• 1 garlic clove, minced
• Parsley sprigs
• Lemon wedges (optional)

Preparation

Step 1

Preheat oven to 350°.

To prepare pita chips, split pitas; cut each half into 8 wedges. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 350° for 15 minutes or until lightly browned.

Preheat broiler.

To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray, and broil 15 minutes or until tender. Remove from oven. Cool on pan for 10 minutes; peel. Coarsely chop pulp; place in a medium bowl. Add parsley and next 8 ingredients (through garlic), stirring until blended. Garnish with parsley sprigs; serve with pita chips and lemon wedges, if desired.