Ingredients
1 medium eggplant (about 1 pound)9 green onions (white portion only)3 tablespoons reduced-fat plain yogurt1 tablespoon lemon juice1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons minced chives, dividedPita breads (6 inches), cut into 6 wedgesCarrot sticks, optional
Preparation
Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended.
Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
