Melitzanosalata

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

Preparation

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.