Recipe information
Ingredients for - Roasted Eggplant Dip
1. 1 medium eggplant (about 1 pound) -
2. 9 green onions (white portion only) -
3. 3 tablespoons reduced-fat plain yogurt -
8. 3 tablespoons minced chives, divided -
9. Pita breads (6 inches), cut into 6 wedges -
10. Carrot sticks, optional -
How to cook deliciously - Roasted Eggplant Dip
1. Stage
Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
2. Stage
In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended.
3. Stage
Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
