Ingredients
2
pita (pocket) breads (6 inch)
2
tablespoons olive or vegetable oil
1/2
teaspoon ground cumin
1
medium eggplant (1 1/2 lb)
1/4
cup chopped fresh parsley
3
tablespoons lemon juice
1/2
teaspoon salt
2
cloves garlic, peeled
1
can (14 oz) artichoke hearts, drained
Preparation
Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.
