Pita Chips with Eggplant Caviar

Prepare the pita chips ahead, and store in an airtight container for up to four days.


8 servings (serving size: 8 pita chips and 1/4 cup eggplant caviar)

Recipe from

Cooking Light

Nutritional 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


Pita chips:
4 (6-inch) pitas
Cooking spray
1/4 teaspoon salt
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)


Preheat oven to 350°.

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.

Preheat broiler.

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.

Joanne Weir,

Cooking Light

June 2006
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