Food Network: Southeast Asian Inspired Char-roasted Eggplant Dip and Pita Chips

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Southeast Asian Inspired Char-roasted Eggplant Dip and Pita Chips
Recipe courtesy Juan-Carlos Cruz

Ingredients
8 whole wheat pita pockets
1 large eggplant
1/2 cup golden raisins
1 tablespoon lemon juice
2 tablespoons commercially prepared chili garlic sauce (recommended: Lee Kum Kee), or more or less
to taste
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
1/4 cup sliced green onions
1/8 cup chopped roasted peanuts

Instructions
Pita Chips: Preheat oven to 400 degrees F.

Cut pita pockets into eighths and spread onto a sheet pan. Bake for about 10 minutes or until

crispy. Remove from oven and set aside.

Dip: Place eggplant on top of stove burner with the flame on high. Turn, using tongs, until eggplant
is completely blackened. This process will sweeten and soften the flesh. Remove from heat once
blackened and scrape off and discard charred skin.

Place eggplant in a large microwave-safe dish and add the raisins, lemon juice, and chili garlic
sauce. Mash all ingredients together with a potato masher or large spoon until well blended and
smooth. Cover dish with plastic wrap and puncture wrap with a fork once or twice to allow a vent for
steam. Microwave on high for 2 minutes. Remove from microwave and stir in basil and mint.

Transfer dip to an attractive serving dish and top with green onions and peanuts. Serve with pita
chips.