Olive-Eggplant Dip with Pita Crisps

1. 1

   Preheat oven to 475F.

2. 2

   Pierce eggplants with fork, and place on ungreased baking sheet.

3. 3

   Roast 45 minutes to an hour, or until skins are blackened and eggplants are soft, turning occasionally.

4. 4

   Cool 30 minutes, or until easily handled.

5. 5

   Halve eggplants, and scoop flesh into strainer set over bowl; drain 15 minutes.

6. 6

   Meanwhile, brush pita breads lightly with oil, and sprinkle with salt and pepper to taste.

7. 7

   Cut each round into 6 wedges.

8. 8

   Arrange on ungreased baking sheet.

9. 9

   Bake 4 minutes, or until light brown and crisp.

10. 10

    Transfer eggplant to medium bowl.

11. 11

    Mix in olives, garlic, vinegar, cumin and 1 Tbs.

12. 12

    oil.

13. 13

    Season to taste with salt and pepper.

14. 14

    Spoon into small bowl.

15. 15

    Serve with pita crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.