Ingredients

Makes about 2 cups of spread

　　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

　　

Step 1

Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.

　　

Step 2

Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.

　　

Step 3

Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.