Roasted Eggplant Spread

1. 1

   Preheat oven to 375u00b0.

2. 2

   Place eggplant on baking sheet.

3. 3

   Bake until tender, turning occasionally, about 1 hour.

4. 4

   Remove eggplant from oven.

5. 5

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

6. 6

   Place pulp in medium bowl;

7. 7

   mash with potato masher until smooth.

8. 8

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

9. 9

   blend well.

10. 10

    Cover eggplant mixture,

11. 11

    refrigerate 2 hours.

12. 12

    Preheat broiler.

13. 13

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

14. 14

    cut into sixths or form 24 wedges.

15. 15

    Place pita wedges on baking sheet.

16. 16

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

17. 17

    Garnish with lemon and lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.