Pita Chips With Eggplant Caviar

• Pita chips:
• 4 (6-inch) pitas
• Cooking spray
• 1/4 teaspoon salt
• Caviar:
• 1 eggplant, cut in half lengthwise (about 1 1/2 pounds)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons minced shallots
• 1 tablespoon capers, drained and chopped
• 2 tablespoons extravirgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned anchovy fillets, patted dry and minced
• 1 garlic clove, minced
• Parsley sprigs
• Lemon wedges (optional)

1. Preheat oven to 350u0b0.
2. To prepare pita chips, split pitas; cut each half into 8 wedges. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 350u0b0 for 15 minutes or until lightly browned.
3. Preheat broiler.
4. To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray, and broil 15 minutes or until tender. Remove from oven. Cool on pan for 10 minutes; peel. Coarsely chop pulp; place in a medium bowl. Add parsley and next 8 ingredients (through garlic), stirring until blended. Garnish with parsley sprigs; serve with pita chips and lemon wedges, if desired.

pitas, cooking spray, salt, eggplant, flatleaf, shallots, capers, extravirgin olive oil, lemon juice, salt, black pepper, anchovy, garlic, parsley sprigs, lemon wedges

Taken from www.myrecipes.com/recipe/pita-chips-with-eggplant-caviar (may not work)