Armenian Eggplant Dip
- 1 large eggplant
- ½ yellow onion, minced
- 2 garlic cloves, pressed
- 1 tomato, chopped
- 2 T chopped fresh parsley
- 1 t. chopped fresh mint, or ½ t. dried mint
- ½ t. dried oregano
- 1 t. Dijon mustard
- 2 T red wine vinegar
- 2 t. lemon juice
- ½ t. salt
- ½ t. paprika
- ½ t. ground black pepper
- Whole wheat pita bread for serving
Preheat the oven to 450°F. Prick the eggplant with a fork, place it on a baking sheet, and bake for about 50 minutes, until skin is wrinkled and flesh is soft. Remove from oven and let cool.
Cut the eggplant in half and scoop out pulp into a large bowl. Mash pulp with a fork and add remaining ingredients. Mix well. Serve as a dip with toasted whole wheat pita bread.
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