Roasted Eggplant Dip Recipe

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Ingredients:

Serving

1 medium eggplant (about 1 lb)
9 green onions (white portion only )
3 tbsp reduced-fat plain yogurt
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
3 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	50.46 Kcal (211 kJ)
Calories from fat	22.54 Kcal
		% Daily Value*
Total Fat	2.5g	4%
Cholesterol	0.46mg	0%
Sodium	203.46mg	8%
Potassium	228.01mg	5%
Total Carbs	6.45g	2%
Sugars	4.57g	18%
Dietary Fiber	2.7g	11%
Protein	1.37g	3%
Vitamin C	5.8mg	10%
Iron	0.2mg	1%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	46.63 Kcal (195 kJ)
Calories from fat	20.83 Kcal
		% Daily Value*
Total Fat	2.31g	4%
Cholesterol	0.42mg	0%
Sodium	188.01mg	8%
Potassium	210.7mg	5%
Total Carbs	5.96g	2%
Sugars	4.22g	18%
Dietary Fiber	2.49g	11%
Protein	1.27g	3%
Vitamin C	5.3mg	10%
Iron	0.2mg	1%
Calcium	29.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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