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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate. Ingredients:
1 (1 1/4-pound) eggplant |
2 (1 1/2-ounce) slices white bread |
3/4 cup chopped onion |
3/4 cup chopped plum tomato |
1/2 cup fresh parsley leaves |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1/4 teaspoon salt |
3 garlic cloves, chopped |
2 teaspoons chopped fresh parsley |
4 (6-inch) whole wheat pitas, each cut into 8 wedges |
Directions:
1. Preheat oven to 350°.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 350° for 1 hour or until tender; cool slightly. Carefully remove pulp; discard peels.
3. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
4. Place eggplant pulp, breadcrumbs, onion, and next 7 ingredients (through garlic) in a food processor; process until smooth. Spoon eggplant mixture into a serving bowl. Sprinkle evenly with chopped fresh parsley. Serve with pita wedges.
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