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Bon Appétit

Indian Eggplant and Onion Dip with Pita Chips

By The Bon Appétit Test Kitchen

4.1

(11)

Image may contain Bowl Food Dish and Meal
Photo by Shutterstock

Recipe information

  • Total Time

    1 hour (includes roasting time)

  • Yield

    Makes about 12 servings

Ingredients

3 pita bread rounds, cut horizontally in half, then cut into wedges
4 tablespoons olive oil, divided
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 unpeeled garlic cloves
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon garam masala

Preparation

  1. Step 1

    Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 108 calories
5 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsDipIndianSouth AsianAsianEggplantVegetableOnionRoot VegetableStarterSnackDinnerDairy FreeNut FreeVeganVegetarianRoastFood ProcessorBon Appétit
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