Roasted Eggplant Spread
Makes 4 servings
|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 dried oregano leaves|
|2||(8-inch) pita bread rounds|
|Fresh lemon and lime slices (optional)|
- 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.
|Serving Size:||about 3/4 cup spread with 6 pita wedges|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||20 %|
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