Roasted Eggplant and Olive Spread with Pita Bread Chips

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

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.

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.

Makes about 2 cups of spread.



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