Name: Roasted-Eggplant Dip
Yield: 4 servings
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)

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)

Roasted-Eggplant Dip

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