Meatless Menu Item

Some foods just aren't attractive. And therefore, not as fun to blog about. But I feel like I have an obligation after I have made a recipe and documented its every step through photograph to share it on this blog. So I present to you - Thai Eggplant Dip. I had a dinner party where some of my guest were not meat eaters and this is what I served as an appetizer. It was well received. But I can't attest to it personally since I would never eat anything that contained raisins - eck!

Thai Eggplant Dip
Adapted from Cooking Light 1998

Yield

24 servings (serving size: 1 pita wedge and 1 tablespoon dip)

Ingredients

• 1-pound Japanese eggplant, about 2
  
• 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
• 1 package of whole wheat (6-inch) pitas
• 3 tablespoons grated Parmesan cheese

Preparation

Preheat oven to 425°.

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. Transfer mashed eggplant to a food processor and puree.

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.

Combine ingredients with a fork.

Preheat broiler. Sprinkle pitas with cheese, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.