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Roasted-Eggplant Dip

Yield 2 cups (serving size: 1 tablespoon dip and 1 pita wedge)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  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.