Eggplant and Walnut Dip with Toasted Pita Triangles
1 (1-pound) globe eggplant
1. Heat oven to 425-degrees F.
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and freshly ground pepper, to taste
5 (6-inch) fat-free, whole-wheat pita breads
5 tablespoons freshly grated parmesan cheese
2 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.
3. Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
4. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly
5. 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.
Makes 30 servings (serving size: 1 pita wedge and 1 tablespoon dip)
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