Thai Eggplant Dip

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 425º.

Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425º for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.

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.

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.

Serving Size: 1 pita wedge and 1 tablespoon dip