My disgust for olives and the strangeness of eggplant (does it taste good, or not?) made me hesitant to try this recipe, but in the end I'm glad I did. I halved the recipe, since I wasn't sure how it would come out, but it still yielded about two lunch servings. Eggplant is a strange vegetable: it's great broiled or grilled so the texture becomes slightly meaty, but it's very...strange when you have to deal with that mushy texture. I don't think mushy is ever quite appealing, but this still somehow worked. I cut the tops off of the eggplants and placed the cut side down on the baking sheet, so they could roast evenly and I wouldn't have to turn them. The amount of olives is perfect, and I chopped them pretty small. They give off just enough saltiness without that overpowering olive taste. I didn't make the fresh pita crisps as instructed; I bought a bag of Athenos Original Pita Crisps, as they were on sale and would cut down on prep time. They worked just fine.
Make again? Yes. As hesitant as I was to try this, it was strangely addicting. Good for leftovers too.
Olive-Eggplant Dip with Pita Crisps
Vegetarian Times, September 2005
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