Courtesy of Shop-N-Kart
http://www.ashlandshopnkartln.com

Eggplant and Walnut Dip with Toasted Pita Triangles

Diet Type: Low Fat

Cooking Time: Over one hour

Ingredients:

  1 pound eggplant
  1/2 cup chopped walnuts
  1/3 cup golden raisins, chopped
  1 1/2 tablespoons chopped fresh mint
  1 tablespoon fresh lemon juice
  1 large clove garlic, minced
  1 teaspoon canola oil
  salt and pepper to taste
  5 (6-inch) fat- free, whole- wheat pita breads
  5 tablespoons freshly grated Parmesan cheese
 
Directions:

Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve.

Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.

Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.

Servings: 24

Author: Walnut Marketing Board

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 24
Amount Per Serving 
Calories 68
Calories from Fat 22
 % Daily Value*
Total Fat 2g4%
  Saturated Fat 0g2%
  Mono Fat 0g 
  Poly Fat 1g 
Cholesterol 1mg0%
Sodium 91mg4%
Total Carbs 10g3%
  Dietary Fiber 2g6%
  Sugars 0g 
Protein 2g 
Iron4%
Calcium2%
Vitamin B-65%
Vitamin C1%
Vitamin E2%
Vitamin A0%
Selenium11%
Manganese15%
Copper5%
Zinc2%
Potassium2%
Phosphorus5%
Magnesium4%
Pantothenic acid2%
Niacin2%
Thiamin7%
Folate3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.