Roasted Eggplant and Olive Spread with Pita Bread Chips

• 3 1-pound eggplants
• 3 6- to 7-inch-diameter pita breads, cut horizontally in half
• Olive oil
• 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
• 3 large garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 teaspoons ground cumin

1. Preheat oven to 475F.
2. Pierce eggplants with fork.
3. Place on baking sheet.
4. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour.
5. Cut eggplants in half.
6. Spoon flesh into strainer set over bowl; drain 15 minutes.
7. Maintain oven temperature.
8. Meanwhile, brush pita rounds lightly with oil.
9. Sprinkle pita rounds with salt and pepper.
10. Cut each pita round into 6 wedges.
11. Arrange wedges on clean baking sheet.
12. Bake until crisp, about 4 minutes; cool.
13. Transfer drained eggplant to medium bowl.
14. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil.
15. Season spread with salt and pepper.
16. Mound in small bowl.
17. Serve with chips.

eggplants, pita breads, olive oil, olives, garlic, red wine vinegar, ground cumin

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-and-olive-spread-with-pita-bread-chips-103225 (may not work)