This appetizer from chef Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte in North Carolina, provides bone-building calcium.

　　

Ingredients

Makes 8 servings

　　3 large eggplants (3 pounds total)

　　6 tablespoon fresh lemon juice

　　2 green bell peppers, cored, seeded and finely diced

　　2 prepared roasted red peppers, diced

　　2 tomatoes, seeded and diced

　　15 yellow or red cherry tomatoes, quartered

　　4 cloves garlic, chopped

　　1/2 cup finely chopped Italian parsley

　　1/4 cup finely chopped fresh chives

　　2 tablespoon finely julienned fresh basil

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon salt

　　1/8 teaspoon teaspoon freshly ground black pepper

　　

Yogurt Sauce:

2 cups nonfat plain yogurt

　　1/2 cup peeled and diced cucumber

　　1 jalapeño pepper, seeded and diced

　　1 tablespoon chopped fresh mint

　　2 tablespoons fresh lemon juice

　　2 teaspoons olive oil

　　1/2 teaspoon salt

　　

Pita chips:

4 whole-wheat pitas, each cut into 12 wedges

　　Vegetable oil cooking spray

　　2 tablespoon reduced-fat grated Parmesan

　　2 tablespoon poppy seeds

　　1 tablespoon sesame seeds

　　1/4 teaspoon freshly ground black pepper

　　

Eggplant:

Step 1

Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.

　　

Yogurt sauce:

Step 2

Mix ingredients in a bowl. Set aside.

　　

Pita chips:

Step 3

Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.

　　

Nutrition Per Serving

Nutritional analysis per serving: 245 calories

　　6.4 g fat (1.1 g saturated)

　　10.8 g fiber

　　41.6 g carbs

　　10.8 g protein

　　#### Nutritional analysis provided by Self