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
           -pockets
      2    Egg whites, lightly beated
           Cilantro garnish
 
  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
       45    calories
      0.3    gram fat 0 mg. cholesterol 69.8 mg. sodium without added
  salt