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.
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
How to Make It
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.