Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Ingredients: 1 lrg. eggplant; 14- 1/2 oz. can diced tomatoes, drained; 1/2 c. green onions, finely chopped; 1/2 c. fresh parsley, chopped or 2- 1/2 TBSP. dried parsley; 2 TBSP. red wine vinegar; 1 TBSP. olive oil; 3 cloves garlic, finely chopped; 1/2 tsp. salt; 1/2 tsp. oregano

9 ingredients

17 steps

Ingredients

1 lrg. eggplant
14- 1/2 oz. can diced tomatoes, drained
1/2 c. green onions, finely chopped
1/2 c. fresh parsley, chopped or 2- 1/2 TBSP. dried parsley
2 TBSP. red wine vinegar
1 TBSP. olive oil
3 cloves garlic, finely chopped
1/2 tsp. salt
1/2 tsp. oregano

Directions

1

Preheat oven to 375°.
2

Place eggplant on baking sheet.
3

Bake until tender, turning occasionally, about 1 hour.
4

Remove eggplant from oven.
5

Let stand until cool enough to handle, about 10 min. Cut eggplant lengthwise in half, remove pulp.
6

Place pulp in medium bowl;
7

mash with potato masher until smooth.
8

Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano;
9

blend well.
10

Cover eggplant mixture,
11

refrigerate 2 hours.
12

Preheat broiler.
13

Split pita breads horizontally in half to form 4 rounds. Stack rounds;
14

cut into sixths or form 24 wedges.
15

Place pita wedges on baking sheet.
16

Broil until crisp, about 3 min., serve the eggplant spread with warm pita bread wedges.
17

Garnish with lemon and lime slices.