1/2 cup (2 ounces) shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 425°.
Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425° for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.
Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave at high 30 seconds. Let stand, covered, 10 minutes; drain. Add raisins, basil, and next 5 ingredients (basil through garlic) to eggplant.
Preheat broiler. Sprinkle pitas with cheeses, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.
This is tasty, low fat and makes plenty as an appetizers portion. I have been making this recipe for years and love it. I have even made it for people that do not like eggplants and they were converted after trying this. Highly recommended.
I can't believe no one else has reviewed this. This is my go-to recipe for eggplant or for a low-calorie but tasty (and unique) offering at a party. I have probably made this at least 10 times. I make it as written, except when possible I use Thai basil, and using the food processor simplifies it even more. Often people who don't like eggplant like this dip, especially when they try it before they learn what it contains!
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