1. Preheat oven to 450°F. 2. Prick eggplant once with a knife. 3. Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour. 4. Remove and set aside until cool enough to handle. 5. Slit eggplant open length wise and scrape pulp out and finely chop. 6. Place into a large bowl and add the rest of the ingredients. 7. Cover and chill for several hours. 8. Serve with pita toasts. ---------------------------------------------------------------------------
Nutrition
Ingredients
