Snack the healthy way with this eggplant dip recipe.
Preheat oven to 375 degrees F or 180 degrees C
Set the eggplant on a baking pan or dish and pierce it a few times with a knife.
Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork.
Remove it from the oven and let cool.
When completely cooled, peel the skin off and put the flesh into a blender or food processor.
Add the onions, capers, and lemon juice. Turn on the machine, and then gradually add the olive oil.
Continue to blend until the eggplant is smooth and creamy.
Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
Warm the pitas briefly on a baking sheet then cut each of them into 8 wedges.
Arrange them on a plate or platter.
Just before serving, stir the tomato and parsley into the dip.
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