Eggplant Dip

By gwendee1

Ingredients

• 1 lb eggplant
• 1/4 cup fresh parsley, chopped
• 1/4 cup 2% plain Greek-style yogurt
• 2 Tbsp tahini paste
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp chopped garlic
• 1/2 tsp cumin
• 1 Tbsp extra virgin olive oil

Preparation

Step 1

1. HEAT oven to 400°F.
2. BAKE eggplant on baking sheet until collapsed and tender, about 45 minutes. Remove peel and pulse flesh in food processor with parsley, Greek-style yogurt, tahini paste, lemon juice, garlic, and cumin.
3. TOP with 1 Tbsp extra virgin olive oil. (Makes 2 cups.) Serve with grilled pita bread.

NUTRITION (per serving) 112 cal, 4 g pro, 8 g carb, 4 g fiber, 8 g fat, 1 g sat fat, 12 mg sodium