Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.16 Kcal (461 kJ) | ||
| Calories from fat | 43.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Sodium | 83.52mg | 3% | |
| Potassium | 191.13mg | 4% | |
| Total Carbs | 14.65g | 5% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.3mg | 85% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.64 Kcal (426 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 7% | |
|---|---|---|---|
| Sodium | 77.06mg | 3% | |
| Potassium | 176.34mg | 4% | |
| Total Carbs | 13.51g | 5% | |
| Sugars | 3.12g | 14% | |
| Dietary Fiber | 2.44g | 11% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 14.1mg | 85% | |
| Calcium | 28.3mg | 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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