Artichoke Tapenade with Pita Chips

 

2

pita (pocket) breads (6 inch)

2

tablespoons olive or vegetable oil

1/2

teaspoon ground cumin

1

medium eggplant (1 1/2 lb)

1/4

cup chopped fresh parsley

3

tablespoons lemon juice

1/2

teaspoon salt

2

cloves garlic, peeled

1

can (14 oz) artichoke hearts, drained

• 1 Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
• 2 Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
• 3 In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.