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 Chips Recipe

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

Roasted Eggplant and Olive Spread with Pita Bread Chips – a delicious recipe with eggplants, pita breads, Olive oil, olives, garlic, red wine vinegar. Easy to follow and perfect for any occasion.

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

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