How to make it

  • Preheat oven to 375 degrees F.
  • Set the eggplant on a baking pan or dish and pierce it a few times with a knife.
  • Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork.
  • Remove it from the oven and let cool.
  • When completely cooled, peel the skin off and put the flesh into a blender or food processor.
  • Add the onions, capers, and lemon juice.
  • Turn on the machine, then gradually add the olive oil.
  • Continue to blend until the eggplant is smooth and creamy.
  • Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
  • Warm the pitas briefly on a baking sheet, then cut each of them into 8 wedges.
  • Arrange them on a plate or platter.
  • Just before serving, stir the tomato and parsley into the dip.
  • Serve and Enjoy

Reviews & Comments 6

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  • desireesweet 10 years ago
    sounds perfect! I'm trying this tomorrow night
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    " It was excellent "
    notyourmomma ate it and said...
    I loved the flavor and the capers added a great piquant taste. I'm a sucker for vinegar and capers and this dish was spot-on delicious. We ran out of pita and ummm, some of us just used a spoon to finish the dip. They shall remain nameless.
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  • invisiblechef 10 years ago
    Yum. I just love capers in anything and never would have thought to pair them with egg plant. I love the sound of this recipe, so will be making it really soon.

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  • pudgy47 10 years ago
    Im a egg plant fan!!!! must give it a try.
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  • shirleyoma 10 years ago
    Looks good to me!
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  • eleven 10 years ago
    Oh this looks very good! Eggplant is another plentiful vegetable around my house these days.
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