Thai Eggplant Dip

Cooking Light
24 servings (serving size: 1 pita wedge and 1 tablespoon dip)


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1 (1-pound) eggplant
1/3 cup golden raisins, chopped
2 tablespoons water
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 garlic clove, minced
4 (6-inch) pitas
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese


Preheat oven to 425°.

Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425° for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.

Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave at high 30 seconds. Let stand, covered, 10 minutes; drain. Add raisins, basil, and next 5 ingredients (basil through garlic) to eggplant.

Preheat broiler. Sprinkle pitas with cheeses, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.

Created date

July 1998

Nutritional Information

Calories 48
Caloriesfromfat 19 %
Fat 1 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 7.7 g
Fiber 1.2 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 41 mg
Calcium 43 mg