Pita chips with roasted eggplant dip

Yield: 8 Servings

Measure Ingredient
1 medium Eggplant
1 \N Jalapeno pepper, membrane and seeds removed, minced
1 teaspoon Lemon juice
1 teaspoon Lime juice
1 \N Shallot, minced
1 teaspoon Heaping, ground cumin
\N \N Pinch of ground cinnamon
\N \N Pinch of salt
2 \N Whole wheat pita bread pockets
2 \N Egg whites, lightly beated
\N \N 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: ½ cup dip and 4 pita triangles 45 calories

0.3 gram fat 0 mg. cholesterol 69⅘ mg. sodium without added salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

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