Indian Eggplant and Onion Dip with Pita Chips
Indian Eggplant and Onion Dip with Pita Chips is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 475°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 475°F.
Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
Place eggplant, skin side down, on half of another rimmed baking sheet.
Place onions and garlic on other half of sheet.
Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil.
Toss vegetables; spread in thin layer.
Bake pita until crisp, about 4 minutes.
Roast vegetables until browned and tender, about 30 minutes.
Peel garlic.
Scoop out pulp from eggplant and transfer to processor.
Add onions and peeled garlic; puree until almost smooth.
Transfer puree to bowl; mix in mint, cilantro, and garam masala.
Season with salt and pepper; serve with pita chips.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.