Pita Chips with Eggplant Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare the pita chips ahead, and store in an airtight container for up to four days. Ingredients:
4 (6-inch) pitas |
cooking spray |
1/4 teaspoon salt |
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) |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Preheat broiler.
4. 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.
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