Directions:
- Preheat oven to 425 degrees.
- Pierce eggplant with tines of a fork and wrap tightly in foil.
- Place eggplant on baking sheet and roast for 1 hour, cool slightly.
- Halve eggplant lengthwise and scoop out pulp into a medium bowl.
- Set aside and reserve.
- Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
- Set aside and reserve.
- Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
- Season with salt and pepper.
- Cover and chill slightly.
- Preheat broiler.
- Sprinkle pitas with cheese, dividing equally.
- Broil for 2 minutes or until cheese melts and pitas are lightly toasted.
- Cut each pita into 6 wedges and serve with dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.83 Kcal (117 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 2% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 0% | |
| Sodium | 13.55mg | 1% | |
| Potassium | 65.24mg | 1% | |
| Total Carbs | 2.74g | 1% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 4.5mg | 25% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 130.38 Kcal (546 kJ) | ||
| Calories from fat | 68.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 2% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 0% | |
| Sodium | 63.46mg | 1% | |
| Potassium | 305.61mg | 1% | |
| Total Carbs | 12.85g | 1% | |
| Sugars | 8.06g | 7% | |
| Dietary Fiber | 3.5g | 3% | |
| Protein | 4.82g | 2% | |
| Vitamin C | 4mg | 1% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 21.3mg | 25% | |
| Calcium | 68.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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