Roasted-Eggplant Dip

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* Exported from MasterCook *

 

Roasted-Eggplant Dip

 

Recipe By : Cooking Light, Jan/Feb 1998

Serving Size : 32 Preparation Time :0:40

Categories : Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant

--1-pound

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 pitas -- optional

--each cut into 8 wedges paprika

--6-inch diameter

 

1. Preheat oven to 400°F.

 

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.

 

Yield: 2 cups (serving size: 1 tablespoon dip and 1 pita wedge).

 

Calories 27 (20% from fat); fat 0.6g (sat 0.1g, mono 0.4g, poly 0.1g); protein

0.6g, carbohydrate 4.7g; fiber 0.9g; cholesterol 0mg;; iron 1.3mg; sodium 38mg;

calcium 14mg.

 

 

 

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NOTES : 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.