Roasted Eggplant and Olive Spread with Pita Bread Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3 1-pound eggplants |
3 6- to 7-inch-diameter pita breads, cut horizontally in half |
olive oil |
1/4 cup chopped pitted kalamata olives or other brine-cured black olives |
3 large garlic cloves, minced |
1 tablespoon red wine vinegar |
2 teaspoons ground cumin |
Directions:
1. Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
2. Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
3. Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.
|
|