Roasted Eggplant Salsa with Homemade Pita Chips

Follow our step-by-step guide on how to make Roasted Eggplant Salsa with Homemade Pita Chips.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While the oven warms up, take your eggplants and slice off their tops, then place them on a baking sheet alongside a halved red bell pepper.

3. Step 3

   Give them a gentle drizzle of olive oil, just enough to coat them lightly and add a touch of flavor.

4. Step 4

   Once your oven is ready, pop the baking sheet inside and let the vegetables roast for about 40 minutes, or until the eggplants become wonderfully tender.

5. Step 5

   When they’re done, carefully remove them from the oven and transfer the eggplants and peppers into a large resealable bag.

6. Step 6

   Seal the bag and let it sit for about 15 minutes; this will help loosen the skins, making them easier to peel off.

7. Step 7

   After the time is up, peel away the skins from both the eggplants and peppers, then chop them into bite-sized pieces and toss them into a large bowl.

8. Step 8

   Next, add in some diced, seeded tomatoes, minced garlic, a splash of fresh lime juice, a sprinkle of salt and pepper, and a handful of chopped cilantro.

9. Step 9

   Mix everything together until well combined, and set this vibrant mixture aside.

10. Step 10

    Now, lower your oven temperature to a warm 300°F (150°C).

11. Step 11

    While that’s happening, take your pita breads and carefully separate them into two thin circles.

12. Step 12

    Brush the inner sides with melted butter, then stack them up and cut them into strips, followed by a diagonal cut to create delightful diamond shapes.

13. Step 13

    If you have kitchen scissors, they can make this task a breeze! Spread the pita chips out on a baking sheet and bake them for about 5 to 10 minutes, keeping an eye on them and stirring occasionally to ensure they toast evenly.

14. Step 14

    Enjoy the delightful aroma as they turn golden and crispy!.