Thai Eggplant Dip Recipe

Name: Thai Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0.
2
Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425u00b0 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.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1-pound) eggplant, 1/3 cup golden raisins, chopped, 2 tablespoons water, 2 tablespoons chopped fresh basil, and more.

Yes, Thai Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Eggplant Dip

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