Pita chips with roasted eggplant dip
Eggplant Appetizers Vegan Eggs Dips
Last updated 6/12/2012 12:57:28 AM. Recipe ID 20032. Report a problem with this recipe.
Title: Pita chips with roasted eggplant dip
Categories: Ornish, Appetizers, Vegan, Eggs
Yield: 8 Servings
1 md Eggplant
1 Jalapeno pepper, membrane
-and seeds removed, minced
1 ts Lemon juice
1 ts Lime juice
1 Shallot, minced
1 ts Heaping, ground cumin
Pinch of ground cinnamon
Pinch of salt
2 Whole wheat pita bread
2 Egg whites, lightly beated
Slice the eggplant horizontally; olace the flesh side down on a baking
sheet lightly sprayed with oil or lined with parchment paper. Bake at
350 degrees for 45 minutes, or until very soft. Cool.
Meanwhile, combine the jalapeno pepper, lemon and lime juices,
shallot, cumin, cinnamon and salt in a small bowl. Set aside.
Separate the pita bread pockets. Lightly beat the egg whites, and
brush onto the smooth outer side of the pita halves. Cut each pocket
into 8 sections for a total of 32 triangles. Bake at 350 degrees for
10 minutes of until crispy. Check often.
Place cooled eggplant and jalapeno mixture in a food processor. Blend
until smooth. Transfer the dip to a bowl and garnish with chopped
fresh cilantro. Serve with pita chips.
Serving size: 1/2 cup dip and 4 pita triangles
0.3 gram fat 0 mg. cholesterol 69.8 mg. sodium without added
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