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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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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