Melitzanosalata

This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate.

Yield: 8 servings (serving size: about 1/3 cup eggplant mixture and 4 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 25%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.1g
  • Carbohydrate: 30g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 325mg
  • Calcium: 39mg

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.
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