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)
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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
- 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
- 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.
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