8 Servings - Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pitta. I also like to smear the dip inside warm crepes for a different kind of presentation.
- 1 eggplant (aubergine) (1 1/2-pounds)
- 1/2 medium onion, grated or finely chopped
- 2 tablespoons capers
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 4 pitta breads
- 1 tomato, peeled, seeded, and diced
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375 degrees F.
- Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
- Warm the pittas briefly on a baking sheet, then cut each of them into 8 wedges. Arrange them on a plate or platter. Just before serving, stir the tomato and parsley into the dip.
Per serving: 169 calories 7 g total fat (1 g sat) 0 mg cholesterol 23 g carbohydrate 4 g protein 3 g fiber 175 mg sodium
This is absolutely lovely with some paprika sprinkled on top!