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Indian Eggplant and Onion Dip with Pita Chips

Name: Indian Eggplant and Onion Dip with Pita Chips
Cuisine: indian
Ingredients: 3 pita bread rounds, cut horizontally in half, then cut into wedges; 4 tablespoons olive oil, divided; 1 1 1/4-pound eggplant, quartered lengthwise; 2 1/2 cups chopped onions; 2 unpeeled garlic cloves; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon garam masala

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita 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 thin 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; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.

Recipes sourced from Epicurious.com.

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