Search thousands of recipes reviewed by home cooks like you.

Eggplant Salsa and Homemade Pita Chips

Eggplant Salsa and Homemade Pita Chips

  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    1 h 40 m
PREGOCOOK

PREGOCOOK

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
  2. Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
  3. Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
  4. Set the oven to 300 degrees F (150 degrees C).
  5. Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
  6. Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Julie
27

Julie

7/26/2005

I didn't care for this salsa. It was way too much trouble to make and it tasted rather bland. Also, the pita chips did not crisp when cooked. Tasted better with tortilla chips.

Peach822
25

Peach822

3/6/2005

Excellent! Don't be shy with the salt.

TexanGal
23

TexanGal

2/2/2010

My husband normally hates eggplant, but he LOVED this recipe! I will make this again. Thanks!

Similar recipes

ADVERTISEMENT