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Categories:Viewed: 66 - Published at: 7 years ago
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
Method
- Preheat oven to 475F.
- 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.
- 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.
- 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.
