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

Joanne Weir
Recipe by Cooking Light June 2006

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

137 calories; calories from fat 27%; fat 4.1g; saturated fat 0.6g; mono fat 2.8g; poly fat 0.6g; protein 3.9g; carbohydrates 21.7g; fiber 3.1g; cholesterol 1mg; iron 1.1mg; sodium 379mg; calcium 38mg.
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