Melitzanosalata

• 1 (1 1/4-pound) eggplant
• 2 (1 1/2-ounce) slices white bread
• 3/4 cup chopped onion
• 3/4 cup chopped plum tomato
• 1/2 cup fresh parsley leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh parsley
• 4 (6-inch) whole wheat pitas, each cut into 8 wedges

1. Preheat oven to 350u0b0.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 350u0b0 for 1 hour or until tender; cool slightly. Carefully remove pulp; discard peels.
3. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
4. Place eggplant pulp, breadcrumbs, onion, and next 7 ingredients (through garlic) in a food processor; process until smooth. Spoon eggplant mixture into a serving bowl. Sprinkle evenly with chopped fresh parsley. Serve with pita wedges.

eggplant, white bread, onion, tomato, parsley, lemon juice, olive oil, red wine vinegar, salt, garlic, parsley, whole wheat pitas

Taken from www.myrecipes.com/recipe/melitzanosalata (may not work)