Eggplant Salsa and Homemade Pita Chips So Tasty

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Eggplant Salsa and Homemade Pita Chips

"I become in the produce aisle admiring the stunning eggplants and I kinda said out loud 'hmmm... Surprise what I should do with those?' and a woman answered, 'I usually make salsa!' SALSA??? So I figured I deliver it a shot.. And scribbled down her recipe! YUM!"

Ingredients :

4 medium eggplants
1 large pink bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to flavor
1/four cup chopped fresh cilantro
1/four cup olive oil
1 (10 ounce) package deal pita bread rounds
1/four cup butter, melted

Instructions :

Prep : 1H	Cook : 16M	Ready in : 1H40M

Preheat the oven to 400 tiers F (200 tiers C). Slice the tops off of the eggplants, and vicinity on a baking sheet with the purple pepper halves. Drizzle with olive oil to gently coat.
Bake for about forty mins within the preheated oven, till eggplant is smooth. Remove from the oven, and location the eggplant and peppers right into a large resealable bag. Seal, and allow take a seat for 15 mins to loosen the skin. Remove from the bag, peel off the skins, and cube the eggplants and pepper. Transfer to a huge bowl.
Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix till nicely blended. Set aside.
Set the oven to three hundred levels F (150 tiers C).
Peel apart the pita breads into skinny circles. You can also cut off the edges to make it simpler. Brush melted butter onto what was the inside, and stack collectively. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have got kitchen scissors, it will likely be easy. Place them on a baking sheet.
Bake the pita chips for five to ten mins inside the preheated oven, until gently toasted. Stir now and again if they overlap.

Notes :

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