Name: Melitzanosalata
Yield: 8 servings (serving size: about 1/3 cup eggplant mixture and 4 pita wedges)
Ingredients: 1 (1 1/4-pound) eggplant; 2 (1 1/2-ounce) slices white bread; ¾ cup chopped onion; ¾ cup chopped plum tomato; ½ cup fresh parsley leaves; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; ¼ teaspoon salt; 3 garlic cloves, chopped; 2 teaspoons chopped fresh parsley; 4 (6-inch) whole wheat pitas, each cut into 8 wedges

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Recipe Summary

Yield:

8 servings (serving size: about 1/3 cup eggplant mixture and 4 pita wedges)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
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.
Step 3
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
Step 4
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.

Nutrition Facts

Per Serving:

173 calories; calories from fat 25%; fat 4.8g; saturated fat 0.7g; mono fat 2.7g; poly fat 0.9g; protein 5.1g; carbohydrates 30g; fiber 3.2g; iron 2mg; sodium 325mg; calcium 39mg.

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Melitzanosalata

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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Melitzanosalata

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Melitzanosalata