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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I've tweaked it just a bit. Serve with pita wedges and carrot sticks. Ingredients:
1 medium eggplant (about 1 lb) |
9 green onions (white portion only) |
3 tablespoons reduced-fat plain greek yogurt |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
3 tablespoons minced chives, divided |
Directions:
1. Preheat oven to 400 degrees.
2. Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
3. Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
4. In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
5. Add 2 T chives; cover and process until blended.
6. Transfer to a serving bowl and sprinkle with remaining chives.
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