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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 (1-pound) eggplant |
1/3 cup golden raisins, chopped |
2 tablespoons water |
2 tablespoons chopped fresh basil |
2 teaspoons fresh lemon juice |
1 teaspoon olive oil |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1 garlic clove, minced |
4 (6-inch) pitas |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
3 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425° for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.
3. Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave at high 30 seconds. Let stand, covered, 10 minutes; drain. Add raisins, basil, and next 5 ingredients (basil through garlic) to eggplant.
4. Preheat broiler. Sprinkle pitas with cheeses, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.
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