Eggplant Dip. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ Recipe: 1 eggplant. 1/2 medium onion finely chopped. 2 tablespoons of capers. 2 tablespoons of freshly squeezed lemon juice. 1/4 cup *EVOO Extra Virgin Olive Oil. 1/2 teaspoon of dried oregano. 1/2 teaspoon of seasalt. 3/4 teaspoon of freshly cracked black pepper. 1 tablespoon of red wine vinegar. 4 pitas. 1 tomato peeled seeded and diced. 1 tablespoon of chopped fresh parsley. Preheat oven to 375F. Set eggplant in baking pan and pierce a few times with a knife. Bake until it becomes soft about 30 minutes,eggplant should pierce easily with a fork. Remove from oven and let cool. When completely cooled peel skin off of eggplant put flesh into a blender or food processor add onions capers and lemon juice mix throughly. Gradually add *evoo & continue to blend until eggplant is smooth & creamy. Transfer creamy eggplant mix to bowl and stir in oregano salt pepper and vinegar. Warm pitas briefly on baking sheet cut each of them into 8 wedges. Arrange pitas wedges on plate. Just before serving stir in tomato & parsley into dip. Serves 8.