YIELD Makes 4 servings
INGREDIENTS
1 large eggplant 1 can (about 14 ounces) diced tomatoes, drained 1/2 cup finely chopped green onions 1/2 cup chopped fresh parsley 2 tablespoons red wine vinegar 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves 2 (8-inch) pita bread rounds Fresh lemon and lime slices (optional)PREPARATION:
- Preheat oven to 375°F.
- Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. Remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.
- Cut eggplant in half lengthwise; remove pulp. Discard stem and skin. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.
- Preheat broiler. Split pita bread rounds horizontally in half to form 4 rounds. Stack pita rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 4 inches from heat 3 minutes or until crisp.
- Serve eggplant spread with warm pita bread wedges. Garnish with lemon and lime slices.