Eggplant Dip
8 Servings
Eggplant Dip has a great texture with a tangy, vinegary, seasoned
taste that is mellowed with the pita. I also like to smear the dip
inside warm crepes for a different kind of presentation.
1 eggplant (1 1/2 lb)
1/2 medium onion, grated or finely chopped
2 Tbsp capers
2 Tbsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp dried oregano
1/2 tsp salt or to taste
3/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar
4 pitas
1 tomato, peeled, seeded, and diced
1 Tbsp chopped fresh parsley
1. Preheat oven to 375 degrees F.
2. Set the eggplant on a baking pan or dish and pierce it a few
times with a knife. Bake it until it becomes soft, about 30 minutes;
it should pierce easily with a fork. Remove it from the oven and
let cool. When completely cooled, peel the skin off and put the
flesh into a blender or food processor. Add the onions, capers,
and lemon juice. Turn on the machine, then gradually add the
olive oil. Continue to blend until the eggplant is smooth and
creamy. Transfer to a bowl and stir in the oregano, salt, pepper,
and vinegar.
3. Warm the pitas briefly on a baking sheet, then cut each of
them into 8 wedges. Arrange them on a plate or platter. Just
before serving, stir the tomato and parsley into the dip.
Nutritional Information:
Per serving:
169 calories
7 g total fat (1 g sat)
0 mg cholesterol
23 g carbohydrate
4 g protein
3 g fiber
175 mg sodium