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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Preheat broiler.

Step 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.

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