Eggplant-Olive Tapenade with Homemade Pita Chips
1 eggplant, roasted in oven
1 tablespoon Madras curry powder, toasted in a dry saute pan
3 tablespoons extra virgin olive oil
1 bunch scallions sliced thinly
1 teaspoon minced garlic
1/4 cup minced Nicoise olives
1 tablespoon honey
1 tablespoons Chinese black or balsamic vinegar
Whole wheat pita chips*
Kosher salt and freshly ground black pepper
Scoop out eggplant while hot and place in food processor fitted with blade. Puree with curry powder until smooth and drizzle in extra virgin olive oil and season lightly. While blending, add garlic, honey and vinegar. Transfer to a bowl and fold in scallions and olives. Check for balance of flavors and season with salt and pepper, if necessary.
*To make pita chips: Preheat oven to 200 degrees. Cut pita chips into triangles and separate the top and bottom layer to create 2 triangles. Place triangles on cookie sheet, brush with extra virgin olive oil and season with sea salt. Bake until crisp, about 2 hours.
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