This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate.
1 (1 1/4-pound) eggplant
2 (1 1/2-ounce) slices white bread
3/4 cup chopped onion
3/4 cup chopped plum tomato
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
3 garlic cloves, chopped
2 teaspoons chopped fresh parsley
4 (6-inch) whole wheat pitas, each cut into 8 wedges
How to Make It
Preheat oven to 350°.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 350° for 1 hour or until tender; cool slightly. Carefully remove pulp; discard peels.
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
Place eggplant pulp, breadcrumbs, onion, and next 7 ingredients (through garlic) in a food processor; process until smooth. Spoon eggplant mixture into a serving bowl. Sprinkle evenly with chopped fresh parsley. Serve with pita wedges.