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Pita Chips w/Eggplant Caviar Recipe

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This recipe for Pita Chips w/Eggplant Caviar, by , is from Rogualicious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Beninati
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pita Chips:
4 (6 inch) pitas
Cooking Spray
1/4 t. Sea Salt

Caviar:
1 eggplant, cut in half lengthwise (about 1 1/2 lb)
2 T. chopped fresh flat-leaf parsley
2 T. minced shallots
1 T. capers, drained & chopped
2 T. Extra Virgin Olive Oil
2 T. fresh Lemon Juice
1/4 t. Sea Salt
1/4 t. Black Pepper
2 Canned anchovy fillets, patted dry and minced
1 Garlic clove, minced
Parsley sprigs
Lemon wedges (optional)




Directions:
Directions:
1. Preheat oven to 350
2. To prepare the pita chips, split pitas, cut each half into 8 wedges. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges w/ spray. Sprinkle w/ 1/4 t. salt. Bake at 350 for 15 min or until lightly browned.
3. Preheat broiler
4. To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated w/ cooking spray. Lightly coat eggplant w/cooking spray, and broil 15 min or until tender. Remove from oven. Cool in pan for 10 min; peel. Coarsely chop pulp, place in a med bowl. Add parsley & next 8 ingress (thru the garlic), stirring until well blended. Garnish w/parsley sprigs, serve with pita chips and lemon wedges, if desired.

Number Of Servings:
Number Of Servings:
8 servings, serving size is 8 chips & 1/4 C. caviar
Personal Notes:
Personal Notes:
I serve this as an appetizer at dinner parties for a first course.

 

 

 

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