Roasted Eggplant Dip
1 eggplant, 1-pound
1. Preheat oven to 400°F.
3 large shallots peeled
3 tablespoons plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1/3 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon pepper
1 lemon cut into wedges
4 pitas optional
each cut into 8 wedges paprika
2 Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400° for 20 minutes or until tender; cool slightly, and peel.
3. Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth. Add chives, salt, and pepper; process just until blended. Spoon dip into a bowl; garnish with lemon wedges, and serve with pita wedges. Sprinkle with paprika, if desired.
Yield: 2 cups (serving size: 1 tablespoon dip and 1 pita wedge).
Great recipe! I found 3 shallots too strong, so I added another 1/2 lb eggplant. Also added some cayenne pepper to give it some kick, and some feta cheese to make it creamier :) DELICIOUS!
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