Pita Chips with Eggplant Caviar

Ingredients

• 2 fillet anchovy dry canned minced
• 0.3 teaspoon pepper black
• 1 tablespoon capers drained chopped
• 1  eggplant cut in half lengthwise ( 1 1/2 pounds)
• 2 tablespoons olive oil extravirgin
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 8 servings parsley sprigs 
• 4 6-inch pitas ()
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• broiler

Directions

1. Preheat oven to 35
2. To prepare pita chips, split pitas; cut each half into 8 wedges.
3. Place wedges in a single layer on a baking sheet coated with cooking spray; coat wedges with cooking spray.
4. Sprinkle with 1/4 teaspoon salt.
5. Bake at 350 for 15 minutes or until lightly browned.
6. Preheat broiler.
7. To prepare caviar, place eggplant halves, cut sides up, on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray, and broil 15 minutes or until tender.
8. Remove from oven. Cool on pan for 10 minutes; peel. Coarsely chop pulp; place in a medium bowl.
9. Add parsley and next 8 ingredients (through garlic), stirring until blended.
10. Garnish with parsley sprigs; serve with pita chips and lemon wedges, if desired.