Greek eggplant appetizer

Ingredients

For a dip:

2 large eggplants;
1 large bell pepper;
2 tablespoons olive oil
1 fresh tomato;
1 medium onion;
1 teaspoon ground paprika
¼ teaspoon each of cinnamon and ground cumin;
lemon juice, salt, pepper to taste;
fresh basil, yogurt for serving.

For chips:

pita leaf;
1 teaspoon olive oil
a pinch of salt, dried garlic and parsley.

Before starting cooking, you need to eliminate the bitterness in the eggplant. To do this, cut the vegetable in half, make several diagonal cuts in the pulp and rub the surface liberally with salt. Leave the eggplants for 20 minutes, using this time to prepare other vegetables.

Cut onion and bell peppers into wedges, season with salt and pepper, drizzle with oil. Rinse the eggplant from the remaining salt and dry, also sprinkle with oil and pepper. Place vegetables on one baking sheet.

Send everything to an oven preheated to 180 degrees for 30 minutes.

After 15 minutes after baking, separate the eggplant flesh from the skin and purée with a blender or potato press along with other vegetables. Add spices, salt, pepper and lemon juice.

Leave the snack in the refrigerator for about an hour.

Preheat the oven to 180 degrees before serving. Chop a sheet of pita bread, drizzle with oil, season with salt, garlic and dried parsley. Place the pieces in one layer on a piece of parchment and dry for 5-7 minutes.