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.
Roasted Eggplant Dip
Roasted Eggplant Dip
Prep Time
15 min
Cook Time
25 min
Yield
1-1/2 cups
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.
Nutrition Facts
1/4 cup: 158 calories, 3g fat (1g saturated fat), 1mg cholesterol, 421mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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