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

Lorrie Corvin
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

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; cholesterol 0mg; iron 2mg; sodium 325mg; calcium 39mg.
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