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Epicurious

Indian Eggplant and Onion Dip with Pita Chips

4.1

(11)

Image may contain Bowl Food Dish and Meal
Photo by Shutterstock

Recipe information

  • Total Time

    1 hour (includes roasting time)

  • Yield

    Makes about 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

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

Per serving: 108 calories
5 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsDipIndianSouth AsianAsianEggplantVegetableOnionRoot VegetableStarterSnackDinnerDairy FreeNut FreeVeganVegetarianRoastFood ProcessorBon Appétit
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