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Recipes
December 2010

Indian Eggplant and Onion Dip with Pita Chips

By Bon Appétit Test Kitchen

Add this Indian-spiced roasted eggplant dip recipe to your party-snack rotation.

Recipe information

  • Total Time

    1 minutes

  • Yield

    12 Servings

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

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Preparation

  1. Step 1

    Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.

    Step 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.

    Step 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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 107.54 %Calories from fat 41.5 Fat (g) 4.95 Saturated fat (g) 0.70 Cholesterol (mg) 0 Carbohydrates (g) 14.17 Dietary Fiber (g) 2.16 Total sugars (g) 2.31 Net carbs (g) 12.01 Protein (g) 2.10 Sodium (mg) 83
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