Roasted Eggplant Dip
Similar to baba ganoush (a Middle Eastern dip), this dip is great served with whole wheat pita wedges or whole grain crackers. You can also try the dip with freshly cut raw veggies.
Recipe 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
Recipe Steps
1. Preheat oven to 400°.
2. Pierce eggplant several times with a fork;
3. Place eggplant and shallots on a foil-lined baking sheet. Bake at 400° for 20 minutes or until tender; cool slightly, and peel.
4. Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth.
5. Add chives, salt, and pepper; process just until blended.
6. Spoon dip into a bowl; refrigerate.
7. When ready to serve, sprinkle with paprika and garnish with lemon wedges and fresh chive or parsley, if desired.
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