Sandwiches & Snacks - California Rolls

• 1 large eggplant
• 1 can (14 ounces) diced tomatoes, drained
• 1/2 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 3 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 2 pita breads

1. Preheat oven to 375 °F
2. Place eggplant on baking sheet. Bake 1 hour or until tender, turning occasionally. remove eggplant from oven. Let stand 10 minutes or until cool enough to handle.
3. Cut eggplant lengthwise in half; remove pulp. Place pulp in medium bowl; mash with fork until smooth. Add tomatoes, onions, parsley, vinegar, oil, garlic, salt and oregano; blend well. Cover eggplant mixture; refrigerate 2 hours.
4. Preheat broiler. split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixth to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.
5. Serve eggplant mixture with warm pita bred wedges. Garnish with lemon and lime slices, if desired.

1 Starch/Bread, 1/2 Fat, 1 Vegetable

Nutrients per Serving:

6 pita bread wedges; 1/2 cup eggplant spread