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Eggplant Salsa and Homemade Pita Chips
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Inspiration struck in the produce aisle with vibrant eggplants. A passerby suggested making eggplant salsa - a delicious surprise!
Ingredients:
  • salt and pepper to taste
  • 4 medium eggplants
  • 1 large red bell pepper, halved and seeded
  • 4 large tomatoes, seeded and diced
  • 1 clove chopped fresh garlic
  • 1 lime, juiced
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup olive oil
  • 1 (10 ounce) package pita bread rounds
  • 0.25 cup butter, melted
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Cut the tops off the eggplants and place them on a baking sheet with the red pepper halves. Drizzle with olive oil until lightly coated.
  • Bake the eggplant and peppers in the preheated oven for 40 minutes until tender. Then, transfer them to a large resealable bag to sit and cool for 15 minutes, making it easier to peel off the skins. Once cool, peel and dice the eggplants and peppers, and transfer to a large bowl.
  • Combine the tomatoes and garlic with the roasted vegetables in a bowl. Season generously with salt, pepper, and cilantro. Mix until thoroughly combined. Set aside for later use.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Gently separate the pita breads into two thin circles. Trim the edges if needed. Brush the former insides with melted butter, then stack. Slice into strips, then cut diagonally for diamond shapes. Use kitchen scissors for ease. Arrange on a baking sheet.
  • Bake the pita chips in the preheated oven for 5 to 10 minutes until lightly toasted, stirring occasionally if they overlap.

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