Pitta crisps with eggplant dip
Feb 28, 1975 1:00pm- 10 mins preparation
- Serves 6
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Ingredients
Pitta crisps with eggplant dip
- 200 gram plain pitta crisps
- 400 gram eggplant dip
- 2 tablespoon olive oil
- 1 cup roasted walnuts (halved)
- 1 cup fresh mint leaves
Method
Pitta crisps with eggplant dip
- 1Using 200g plain pitta crisps, top each with a teaspoon of eggplant dip, half a roasted walnut and fresh mint leaf and serve on a platter. Drizzle with olive oil.
