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Pita Chips with Eggplant Caviar

Yield 8 servings (serving size: 8 pita chips and 1/4 cup eggplant caviar)
Prepare the pita chips ahead, and store in an airtight container for up to four days.

Ingredients

  • Pita chips:
  • 4 (6-inch) pitas
  • Cooking spray
  • 1/4 teaspoon salt
  • Caviar:
  • 1 eggplant, cut in half lengthwise (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons minced shallots
  • 1 tablespoon capers, drained and chopped
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 canned anchovy fillets, patted dry and minced
  • 1 garlic clove, minced
  • Parsley sprigs
  • Lemon wedges (optional)

Nutrition Information

  • calories 137
  • caloriesfromfat 27 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 3.9 g
  • carbohydrate 21.7 g
  • fiber 3.1 g
  • cholesterol 1 mg
  • iron 1.1 mg
  • sodium 379 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare pita chips, split pitas; cut each half into 8 wedges. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 350° for 15 minutes or until lightly browned.

  3. Preheat broiler.

  4. To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray, and broil 15 minutes or until tender. Remove from oven. Cool on pan for 10 minutes; peel. Coarsely chop pulp; place in a medium bowl. Add parsley and next 8 ingredients (through garlic), stirring until blended. Garnish with parsley sprigs; serve with pita chips and lemon wedges, if desired.