Roasted-Eggplant Dip

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This dip is similar in flavor to baba ganoush, a Middle Eastern, roasted eggplant dish. In Turkey, it's often served with a salad of chopped cucumbers, tomatoes, and fresh parsley.
2 cups (serving size: 1 tablespoon dip and 1 pita wedge)


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1 (1-pound) eggplant
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 (6-inch) pitas, each cut into 8 wedges
Paprika (optional)


Preheat oven to 400°.

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.

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.

Created date

January 1998

Nutritional Information

Calories 27
Caloriesfromfat 20 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 4.7 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 38 mg
Calcium 14 mg