How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Eggplant and Olive Spread with Pita Bread Chips?

You need 7 ingredients. The key ingredients include: 3 1-pound eggplants, 3 6- to 7-inch-diameter pita breads, cut horizontally in half, Olive oil, 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives, and more.

Is Roasted Eggplant and Olive Spread with Pita Bread Chips suitable as vegetarian?

Yes, Roasted Eggplant and Olive Spread with Pita Bread Chips falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Eggplant and Olive Spread with Pita Bread Chips?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Eggplant and Olive Spread with Pita Bread C

Name: Roasted Eggplant and Olive Spread with Pita Bread Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1-pound eggplants; 3 6- to 7-inch-diameter pita breads, cut horizontally in half; Olive oil; 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives; 3 large garlic cloves, minced; 1 tablespoon red wine vinegar; 2 teaspoons ground cumin

Bake this irresistible Roasted Eggplant and Olive Spread with Pita Bread Chips at home. Made with eggplants, pita breads, Olive oil and olives. Easy ste…

This Roasted Eggplant and Olive Spread with Pita Bread Chips relies on simple, everyday ingredients such as eggplants, olive oil, large garlic cloves, minced and red wine vinegar. It comes together quickly and makes 4 servings, at about 141 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 1-pound eggplants
3 6- to 7-inch-diameter pita breads, cut horizontally in half
Olive oil
1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
3 large garlic cloves, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
141 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Eggplant and Olive Spread with Pita Bread Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions