3round whole wheat pita breads(split into two rounds each)
2Tbspextra virgin olive oil
1/2freshly ground black pepper
Grilled Eggplant Dip
Preheat grill to medium high and prick eggplant all over with a fork.
Grill eggplant, turning occasionally, until outside is charred and inside is very soft, about 40 mins.
Remove eggplant from the grill and allow to cool slightly. Halve the eggplant, scoop out the flesh and place into the bowl of food processor. I like to remove some of the bigger clumps of seeds, but that's optional.
Heat 1 Tbsp of olive oil in a small nonstick pan over medium heat.
Add the shallots and the garlic and cook until golden brown, about 8-10 mins
Add the cooked shallots and garlic to the eggplant in the food processor.
Add all of the remaining ingredients except the capers to the food processor and blend for about 1 minute.
Spoon into a bowl and mix the capers into the dip.
Sprinkle with parsley and chives if desired and serve with the pita crisps.
Preheat oven to 350 degrees.
Cut each split round of pita into 6 wedges (like a pie) and lay in a single layer on two sheet pans.
Drizzle or brush with olive oil, and season with salt, pepper and garlic powder.
Bake for about 15 mins or until golden brown and crisp.
Be sure to prick the whole eggplants all over before grilling so they don't spilt or explode on the grill.
The eggplant flesh will be super hot after grilling. Allow it to cool until it's soft enough to handle.
You can remove some of the bigger chunks of seeds before processing for a smoother dip.
Don't fold the capers in until after you blend the dip to preserve their briny bite. They give the dip a little texture. Don't like capers? Just leave them out!
Be sure to season generously with salt and pepper.
Store the dip, covered, in the refrigerator for up to one week.
Grilled Eggplant Dip with Pita Crisps
Amount Per Serving
Calories 250Calories from Fat 117
% Daily Value*
Saturated Fat 2g13%
Vitamin A 335IU7%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.