 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This dip is similar in flavor to baba ganoush, a Middle Eastern, roasted eggplant dish. In Turkey, it's often served with a salad of chopped cucumbers, tomatoes, and fresh parsley. 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 |
1 lemon, cut into wedges |
4 (6-inch) pitas, each cut into 8 wedges |
paprika (optional) |
Directions:
1. Preheat oven to 400°.
2. Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400° for 20 minutes or until tender; cool slightly, and peel.
3. Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth. Add chives, salt, and pepper; process just until blended. Spoon dip into a bowl; garnish with lemon wedges, and serve with pita wedges. Sprinkle with paprika, if desired.
|
|