Eggplant & Walnut Dip with Pita Triangles
- Ready In:
- 1hr 19mins
- Ingredients:
- 10
- Serves:
-
30
ingredients
- 1 (1 lb) globe eggplant
- 1⁄2 cup chopped walnuts
- 1⁄3 cup golden raisin, chopped
- 1 1⁄2 tablespoons chopped of fresh mint
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon canola oil
- salt & freshly ground black pepper, to taste
- 5 6 inch fat-free whole wheat pita bread
- 5 tablespoons freshly grated parmesan cheese
directions
- Preheat oven to 425 degrees.
- 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.
- Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
- Set aside and reserve.
- Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
- Season with salt and pepper.
- Cover and chill slightly.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Dancer
Guelph, 0