Ingredients
-
3
-
4
-
2 1/4
-
2 1/2
-
2
-
2
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Indian Eggplant and Onion Dip With Pita Chips, 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 , 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
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Steps
|
1
Done
|
Preheat Oven to 475 Degrees. Arrange Pita Wedges in Single Layer on Rimmed Baking Sheet; Brush Lightly With 1 Tablespoon Olive Oil. |
|
2
Done
|
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
Done
|
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
Done
|
Puree Until Almost Smooth. Transfer Puree to Bowl; Mix in Mint, Cilantro and Garam Masala. Season With Salt and Pepper. Serve With Pita Chips. |
