Directions:
- Preheat oven to 475 degrees. Arrange pita wedges in single layer on rimmed baking sheet; brush 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 single 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.6 Kcal (501 kJ) | ||
| Calories from fat | 43.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Sodium | 84.28mg | 4% | |
| Potassium | 277.67mg | 6% | |
| Total Carbs | 16.92g | 6% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.3mg | 85% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.82 Kcal (343 kJ) | ||
| Calories from fat | 29.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 7% | |
|---|---|---|---|
| Sodium | 57.66mg | 4% | |
| Potassium | 189.96mg | 6% | |
| Total Carbs | 11.57g | 6% | |
| Sugars | 3.35g | 20% | |
| Dietary Fiber | 2.58g | 15% | |
| Protein | 1.75g | 5% | |
| Vitamin C | 3.4mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.4mg | 85% | |
| Calcium | 23.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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