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