Rating: 5 stars
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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.

Kathy Gunst
Recipe by Cooking Light January 1998

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

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

27 calories; calories from fat 20%; fat 0.6g; saturated fat 0.1g; mono fat 0.4g; poly fat 0.1g; protein 0.6g; carbohydrates 4.7g; fiber 0.9g; iron 1.3mg; sodium 38mg; calcium 14mg.
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