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Melitzanosalata

Yield 8 servings (serving size: about 1/3 cup eggplant mixture and 4 pita wedges)
This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate.

Ingredients

  • 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

Nutrition Information

  • calories 173
  • caloriesfromfat 25 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 2.7 g
  • polyfat 0.9 g
  • protein 5.1 g
  • carbohydrate 30 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 325 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

  4. 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.