Roasted Eggplant Dip Recipe

Roasted Eggplant Dip Recipe photo by Taste of Home

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Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.

This recipe is:

Diabetic Friendly

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Roasted Eggplant Dip Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1 medium eggplant (about 1 pound)
9 green onions (white portion only)
3 tablespoons reduced-fat plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced chives, divided
Pita breads (6 inches), cut into 6 wedges
Carrot sticks, optional

Directions

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.
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.
Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired. Yield: 1-1/2 cups.

Nutritional Analysis: One serving (1/4 cup dip with 6 pita wedges) equals 158 calories, 3 g fat (trace saturated fat), trace cholesterol, 421 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Roasted Eggplant Dip in Taste of Home June/July 2004, p21