Roasted-Eggplant Dip

By Lv2Cook

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)

Preparation

Step 1

Preheat oven to 400º.

Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400º 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.

Serving Size: 1 tablespoon dip and 1 pita wedge