Thai Eggplant Dip

Name: Thai Eggplant Dip
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

12 ingredients

4 steps

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

Directions

1

Preheat oven to 425°.
2

Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425° for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.
3

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.
4

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.