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Thai Eggplant Dip

Yield 24 servings (serving size: 1 pita wedge and 1 tablespoon dip)

Ingredients

  • 1 (1-pound) eggplant
  • 1/3 cup golden raisins, chopped
  • 2 tablespoons water
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 4 (6-inch) pitas
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 48
  • caloriesfromfat 19 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 7.7 g
  • fiber 1.2 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 41 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.