Smoky roasted eggplant is tempered by yogurt in this Middle-Eastern-inspired dip. This is good for spreading on fresh bread as well as scooping up on pita.

　　

Ingredients

makes about 2 cups (6 to 8 servings)

　　1 large or 2 medium-small eggplants (about 1 1/2 pounds)

　　1 tablespoon light olive oil

　　2 to 3 garlic cloves, minced

　　1 cup low-fat plain yogurt or soy yogurt

　　1/4 to 1/2 cup minced fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 475°F. Arrange the whole eggplant or eggplants on a foil-lined baking sheet. Bake until completely collapsed, 40 to 50 minutes. Remove and let cool. When cool enough to handle, remove the stems and slip off the peels. Chop the pulp into small bite-size chunks.

　　

Step 2

Heat the oil in a skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.

　　

Step 3

Combine the chopped eggplant with the garlic, yogurt, and parsley in a serving container. Season with salt and pepper, and stir together. Serve at room temperature.

　　

nutrition information

Step 4

Calories: 67

　　

Step 5

Total Fat: 3g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrate: 9g

　　

Step 8

Cholesterol: 2mg

　　

Step 9

Sodium: 31mg

　　The Vegetarian 5-Ingredient Gourmet