For a smokier flavor, roast the eggplants and peppers directly over an open flame on your stovetop before baking. If you don't have fresh cilantro, dried cilantro can be substituted, use half the amount. Feel free to add a pinch of red pepper flakes to the salsa for an extra kick. Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
Eggplant Salsa and Homemade Pita Chips
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PREP TIME1 hrs
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COOK TIME40 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS9
Transform humble eggplants into a vibrant salsa, bursting with smoky, roasted flavors, perfectly paired with crisp, homemade pita chips. An unexpected and delightful culinary adventure!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol8 mg
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Fiber6 g
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Protein4 g
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Saturated Fat2 g
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Sodium120 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat. (Prep time: 5 minutes)
02
StepBake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl. (Bake time: 40 minutes, Cooling time: 15 minutes, Prep time: 10 minutes)
03
StepPlace the tomatoes and garlic in to the bowl with the roasted vegetables, and season with salt, pepper, and cilantro. Mix until well blended. Set aside. (Prep time: 5 minutes)
04
StepSet the oven to 300 degrees F (150 degrees C). (Prep time: 2 minutes)
05
StepPeel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet. (Prep time: 15 minutes)
06
StepBake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap. (Bake time: 5-10 minutes)
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RECIPE REVIEWS
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Please Rate
Randi Cremin
Jul 1, 2025Next time, I'm going to try grilling the eggplants instead of baking them for an even smokier taste.
Antonetta Franey
Jul 1, 2025The lime juice really brightens up the salsa. Don't skip it!
Justyn Cole
Jun 30, 2025The salsa was a hit at my party. Everyone loved the unique combination of flavors.
Elaina Walker
Jun 29, 2025I was surprised at how easy it was to make the pita chips from scratch. They were so much better than store-bought!
Autumn Keebler
Jun 29, 2025I added a little bit of cumin to the salsa and it gave it a really nice earthy flavor.
Joshua Koepp
Jun 27, 2025I didn't have any red bell pepper on hand, so I used a green one instead. It still turned out great!
Terrence Glover
Jun 25, 2025This recipe is fantastic! The smoky eggplant salsa is so flavorful and the pita chips are incredibly addictive.