Melitzanosalata (Eggplant Dip) with Gluten-Free Pita Chips

Ingredients

• 1 Eggplant (large)
• 1/4 cup Olive Oil
• 2 cloves Garlic (minced)
• 2 tablespoons Lemon Juice
• 1 tablespoon Red Wine Vinegar
• 2 tablespoons Fresh Parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 bag Gluten-Free Pita Chips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Pierce eggplant several times with a fork and brush with olive oil.
3. 3Bake for 40-45 minutes, or until the eggplant is very soft.
4. 4Let cool slightly, then scoop out the flesh and discard the skin.
5. 5In a food processor, combine eggplant flesh, olive oil, garlic, lemon juice, red wine vinegar, parsley, salt, and pepper. Blend until smooth.
6. 6Serve chilled or at room temperature with gluten-free pita chips.

Substitutions

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