Indian Eggplant and Onion Dip with Pita Chips
A flavorful Indian-inspired dip made with roasted eggplant, onions, and aromatic spices, served with crispy homemade pita chips. This warm and creamy dip combines fresh herbs like mint and cilantro with garam masala for an exotic twist.
Ingredients
- •3 pieces pita bread rounds
- •4 tablespoons olive oil
- •1¼ pounds eggplant
- •2½ cups chopped onions
- •2 cloves garlic
- •2 tablespoons fresh mint
- •2 tablespoons fresh cilantro
- •½ teaspoon garam masala
Cooking Instructions
- 1.
Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
5 min
- 2.
Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
10 min
- 3.
Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.
35 min
