Eggplant Caviar with Pita Wedges

Ingredients

• 1 teaspoon sesame oil dark
• 1 pound eggplant 
• 2  garlic cloves 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 0.3 teaspoon oregano dried
• 0.5 cup parsley sprigs fresh
• 5 7-inch pitas toasted cut into 8 wedges and ()
• 0.5 teaspoon salt 
• 0.3 cup walnuts coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 50
2. Arrange eggplant in a single layer on a baking sheet coated with cooking spray; lightly coat both sides of eggplant with cooking spray.
3. Bake at 500 for 15 minutes, turning after 8 minutes.
4. Heat oil in a small skillet over medium-high heat.
5. Add walnuts, oregano, and garlic; saut 2 minutes. Drop walnut mixture through food chute with food processor on, and process until minced. Drop parsley through food chute with food processor on, and process until minced.
6. Add eggplant, lemon rind, lemon juice, salt, and red pepper, and process until smooth. Spoon eggplant mixture into a bowl, and sprinkle with parsley, if desired.
7. Serve with pita wedges.