July 4, 2008

Olive-Eggplant Dip with Pita Crisps

Olive-Eggplant Dip with Pita Crisps

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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