Roasted Eggplant And Olive Spread With Pita Bread Chips

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
283
FAT
14%
CHOL
0%
SOD
20%

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Ingredients for 2 servings

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

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