• 4servings
  • 134calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large eggplant

  2. 1 can (about 14 ounces) diced tomatoes, drained

  3. 1/2 cup finely chopped green onions

  4. 1/2 cup chopped fresh parsley

  5. 2 tablespoons red wine vinegar

  6. 1 tablespoon olive oil

  7. 3 cloves garlic, finely chopped

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon dried oregano leaves

  10. 2 (8-inch) pita bread rounds

  11. Fresh lemon and lime slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.

  3. Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.

  4. Preheat broiler. Split pita bread rounds horizontally in half to form 4 rounds. Stack pita rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4 inches from heat 3 minutes or until crisp.

  5. Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.


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