This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate.
Cooking Light NOVEMBER 2005
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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