Thai Eggplant Dip

• 1 (1-pound) eggplant
• 1/3 cup golden raisins, chopped
• 2 tablespoons water
• 2 tablespoons chopped fresh basil
• 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 4 (6-inch) pitas
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

1. Preheat oven to 425u0b0.
2. Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425u0b0 for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.
3. Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave at high 30 seconds. Let stand, covered, 10 minutes; drain. Add raisins, basil, and next 5 ingredients (basil through garlic) to eggplant.
4. Preheat broiler. Sprinkle pitas with cheeses, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.

eggplant, golden raisins, water, fresh basil, lemon juice, olive oil, black pepper, salt, garlic, pitas, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/thai-eggplant-dip (may not work)