Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

48 calories; calories from fat 19%; fat 1g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.1g; protein 1.7g; carbohydrates 7.7g; fiber 1.2g; cholesterol 2mg; iron 0.4mg; sodium 41mg; calcium 43mg.
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