Roasted Eggplant Spread - cooking recipe

Ingredients

1 lrg. eggplant
14- 1/2 oz. can diced tomatoes, drained
1/2 c. green onions, finely chopped
1/2 c. fresh parsley, chopped or 2- 1/2 TBSP. dried parsley
2 TBSP. red wine vinegar
1 TBSP. olive oil
3 cloves garlic, finely chopped
1/2 tsp. salt
1/2 tsp. oregano

Preparation

Preheat oven to 375\u00b0.
Place eggplant on baking sheet.
Bake until tender, turning occasionally, about 1 hour.
Remove eggplant from oven.
Let stand until cool enough to handle, about 10 min. Cut eggplant lengthwise in half, remove pulp.
Place pulp in medium bowl;
mash with potato masher until smooth.
Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano;
blend well.
Cover eggplant mixture,
refrigerate 2 hours.
Preheat broiler.
Split pita breads horizontally in half to form 4 rounds. Stack rounds;
cut into sixths or form 24 wedges.
Place pita wedges on baking sheet.
Broil until crisp, about 3 min., serve the eggplant spread with warm pita bread wedges.
Garnish with lemon and lime slices.