Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Eggplant Caviar with Pita Chips

Condiments - Dip - -

INGREDIENTS

Eggplant Caviar

1 large eggplant (450 g / 1 lb)
1/2 cup chopped fresh flat-leaf parsley
1 T drained capers, chopped
1 T balsamic vinegar
2 t olive oil
1 clove garlic, chopped
1 shallot, chopped
1/2 t ground cumin
1/2 t freshly ground black pepper
Pita Chips
2 x 15 cm (6 inch) whole wheat pita breads
Vegetable spray or olive oil
1 T sesame seeds

METHOD

To prepare the eggplant, preheat the oven to 180C/350F. Pierce the eggplant in several places with a fork and place in a shallow baking dish. Roast, uncovered, for about 1 hour, or until very soft. Quarter the eggplant lengthwise and, when cool enough to handle, scrape out the pulp. Leave the oven on.

In a blender or food processor, pulse the eggplant pulp with the parsley, capers, vinegar, oil, garlic, shallot, curnin, and pepper until just chopped. Transfer to a serving bowl.

To make the pita chips, lightly spray a baking sheet with vegetable oil spray. Using kitchen scissors or a sharp knife, cut around the edges of the pita breads and gently separate each one into two rounds. Brush both sides of the pita rounds lightly with the olive oil and cut each round into 10 or 12 triangles. Place on the prepared baking sheet and sprinkle with the sesame seeds.

Bake for 10 minutes. Using a metal spatula, loosen any chips that are sticking to the baking sheet, turn the chips over, and bake for about 5 minutes longer, or until the chips are crisp and golden.

Arrange the chips around the eggplant caviar and serve.

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