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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

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