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1. Turn the oven to 425 degrees and preheat.
2. Poke the eggplant with a knife or a fork in several places and wrap with aluminum foil.
3. Roast the eggplants on a baking sheet for 1 hour.
4. Let the eggplant cool enough to handle, then half lengthwise.
5. Scoop out the flesh and place in a medium bowl, setting aside.
6. Dry heat the walnuts in a skillet over medium-high heat for 2 minutes or until toasted.
7. Add the walnuts, raisings, lemon juice, mint, oil and garlic to the bowl of eggplant and season with salt and pepper.
8. Cover with plastic wrap and refrigerate for 1 hour.
9. Turn the oven to broil.
10. Sprinkle the whole wheat pitas with the parmesan cheese and broil until the cheese melts.
11. Cut into wedges and serve with the eggplant dip.
12. Enjoy.
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