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Prep 20min
Total35min
Servings16
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Ingredients
Pita Chips
2
pita (pocket) breads (6 inch)
2
tablespoons olive or vegetable oil
1/2
teaspoon ground cumin
Tapenade
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
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Steps
1
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.
2
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.
3
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.
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Prepare the tapenade up to 8 hours ahead; cover and refrigerate. The pita chips can be made up to 48 hours ahead and stored in a food-storage plastic bag.
If you're in a hurry, pick up bagel chips or a variety of crackers at the supermarket instead of making the pita chips.
To reduce the fat in the pita chips, spray the pita wedges with olive oil-flavored cooking spray and sprinkle with cumin, instead of brushing with the oil-cumin mixture.
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Nutrition Facts
Serving Size:1 Serving (2 Tablespoons Dip and 2 Chips)