Indian Eggplant and Onion Dip with Pita Chips |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 |
Directions:
1. Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
2. 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.
3. 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.
4. Per serving: 108 calories, 5 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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