TLC Cooking "Roasted Eggplant Spread"

Roasted Eggplant Spread

Roasted Eggplant Spread

YIELD Makes 4 servings
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INGREDIENTS

1	large eggplant
1	can (about 14 ounces) diced tomatoes, drained
1/2	cup finely chopped green onions
1/2	cup chopped fresh parsley
2	tablespoons red wine vinegar
1	tablespoon olive oil
3	cloves garlic, finely chopped
1/2	teaspoon salt
1/2	teaspoon dried oregano leaves
2	(8-inch) pita bread rounds
Fresh lemon and lime slices (optional)

PREPARATION:

Preheat oven to 375°F.
Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.
Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.
Preheat broiler. Split pita bread rounds horizontally in half to form 4 rounds. Stack pita rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4 inches from heat 3 minutes or until crisp.
Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.

This recipe appears in: Dips & Spreads

NUTRITIONAL INFORMATION:

Serving Size:	about 3/4 cup spread with 6 pita wedges
Sodium	347 mg
Protein	4 g
Fiber	3 g
Carbohydrate	23 g
Saturated Fat	<1 g
Total Fat	3 g
Calories from Fat	20 %
Calories	134

DIETARY EXCHANGE:

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