ROASTED EGGPLANT DIP
I love eggplant so when I saw this Taste of Home recipe, I thought it would be worth saving. I've tweaked it just a bit. Serve with pita wedges and carrot sticks.
Provided by puppitypup
Categories Vegetable
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
- Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
- In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
- Add 2 T chives; cover and process until blended.
- Transfer to a serving bowl and sprinkle with remaining chives.
Nutrition Facts : Calories 201.3, Fat 9.9, SaturatedFat 1.4, Sodium 603.7, Carbohydrate 28.8, Fiber 15, Sugar 11, Protein 5.6
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