Pita Chips with Eggplant Caviar

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

Yield: 8 servings (serving size: 8 pita chips and 1/4 cup eggplant caviar)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 27%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 21.7g
  • Fiber: 3.1g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 379mg
  • Calcium: 38mg

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)

Preparation

  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.
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