|Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 Medium, peeled and coarsely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable juice||3⁄4 Cup (12 tbs)|
|Toasted chopped pine nuts||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Pita bread wedges||8|
In 10-inch skillet over medium heat, in hot oil, cook eggplant, onion and garlic about 15 minutes or until eggplant is tender, stirring often.
In covered blender or food processor, blend eggplant mixture until smooth.
In medium bowl, combine eggplant mixture,juice, pine nuts, parsley, soy sauce, sugar and pepper.
Stir until thoroughly mixed.
Cover; refrigerate until serving time, at least 2 hours.
Serving size: Complete recipe
Calories 2137 Calories from Fat 870
% Daily Value*
Total Fat 101 g155.1%
Saturated Fat 11.2 g56.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2784.3 mg116%
Total Carbohydrates 267 g89%
Dietary Fiber 26.5 g106.2%
Sugars 26.2 g
Protein 51 g101.1%
Vitamin A 109.4% Vitamin C 176.4%
Calcium 46.3% Iron 71.6%
*Based on a 2000 Calorie diet