Ingredients

• 3 pita bread rounds, cut horizontally in half, then cut into wedges
• 4 tablespoons olive oil, divided
• 1 1 1/4-pound eggplant, quartered lengthwise
• 2 1/2 cups chopped onions
• 2 unpeeled garlic cloves
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon garam masala

Instructions

1. Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
2. Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
3. Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.