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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Instead of hummus, this is a quick and easy dip to serve for parties. The eggplant, garlic and onions are roasted and then blended with herbs to make this fresh tasting. From Bon Appetit, December 2010. Ingredients:
3 pita bread rounds, cut horizontally in half, then cut into wedges |
4 tablespoons olive oil, divided |
2 1/4 lbs eggplants, quartered lengthwise |
2 1/2 cups chopped onions |
2 garlic cloves, unpeeled |
2 tablespoons fresh mint, chopped |
2 tablespoons fresh cilantro, chopped |
1/2 teaspoon garam masala |
Directions:
1. Preheat oven to 475 degrees. Arrange pita wedges in single layer on rimmed baking sheet; brush 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 single 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.
4. Puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro and garam masala. Season with salt and pepper. Serve with pita chips.
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