Indian Aubergine and Onion Dip with Pita Chips

Ingredients for Indian Aubergine and Onion Dip with Pita Chips

• 3 pita bread rounds, cut horizontally in half, then cut into wedges

• 60ml olive oil, divided

• 1 575g aubergine, quartered lengthwise

• 400g chopped onions

• 2 unpeeled garlic cloves

• 2 tablespoons chopped fresh mint

• 2 tablespoons chopped fresh coriander

• 1/2 teaspoons garam masala

How to make Indian Aubergine and Onion Dip with Pita Chips

Preheat oven to 246°C. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.

Place aubergine, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush aubergine with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.

Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from aubergine and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, coriander, and garam masala. Season with salt and pepper; serve with pita chips.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.