8 whole wheat pita pockets 1 large eggplant 1/2 cup golden raisins 1 tablespoon lemon juice 2 tablespoons commercially prepared chili garlic sauce (recommended: Lee Kum Kee), or more or less to taste 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh mint leaves 1/4 cup sliced green onions 1/8 cup chopped roasted peanuts
Pita Chips: Preheat oven to 400 degrees F.
Cut pita pockets into eighths and spread onto a sheet pan. Bake for about 10 minutes or until crispy. Remove from oven and set aside.
Dip: Place eggplant on top of stove burner with the flame on high. Turn, using tongs, until eggplant is completely blackened. This process will sweeten and soften the flesh. Remove from heat once blackened and scrape off and discard charred skin.
Place eggplant in a large microwave-safe dish and add the raisins, lemon juice, and chili garlic sauce. Mash all ingredients together with a potato masher or large spoon until well blended and smooth. Cover dish with plastic wrap and puncture wrap with a fork once or twice to allow a vent for steam. Microwave on high for 2 minutes. Remove from microwave and stir in basil and mint.
Transfer dip to an attractive serving dish and top with green onions and peanuts. Serve with pita chips.
