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| Eggplant and Walnut Dip with Toasted Pita Triangles |
Diet Type: Low Fat
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Cooking Time: Over one hour
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Ingredients:
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1 pound eggplant |
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1/2 cup chopped walnuts |
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1/3 cup golden raisins, chopped |
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1 1/2 tablespoons chopped fresh mint |
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1 tablespoon fresh lemon juice |
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1 large clove garlic, minced |
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1 teaspoon canola oil |
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salt and pepper to taste |
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5 (6-inch) fat- free, whole- wheat pita breads |
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5 tablespoons freshly grated Parmesan cheese |
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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.
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Servings: 24
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Author: Walnut Marketing Board
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 24
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| Amount Per Serving |
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Calories 68
Calories from Fat 22
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% Daily Value*
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| | Total Fat 2g | 4% | | | Saturated Fat 0g | 2% | | | Mono Fat 0g | | | | Poly Fat 1g | | | | Cholesterol 1mg | 0% | | | Sodium 91mg | 4% | | | Total Carbs 10g | 3% | | | Dietary Fiber 2g | 6% | | | Sugars 0g | | | | Protein 2g | | | | Iron | 4% | | | Calcium | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 1% | | | Vitamin E | 2% | | | Vitamin A | 0% | | | Selenium | 11% | | | Manganese | 15% | | | Copper | 5% | | | Zinc | 2% | | | Potassium | 2% | | | Phosphorus | 5% | | | Magnesium | 4% | | | Pantothenic acid | 2% | | | Niacin | 2% | | | Thiamin | 7% | | | Folate | 3% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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