Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Ingredients

• •3 whole large eggplants (3 pounds total)
• •6 tablespoon fresh lemon juice
• •2 whole green bell peppers, cored, seeded and finely diced
• •2 whole prepared roasted red peppers, diced
• •2 whole tomatoes, seeded and diced
• •15 whole yellow or red cherry tomatoes, quartered
• •4 cloves garlic, chopped
• •½ cup finely chopped Italian parsley
• •¼ cup finely chopped fresh chives
• •2 tablespoon finely julienned fresh basil
• •1 tablespoon extra-virgin olive oil
• •½ teaspoon salt
• •⅛ teaspoon teaspoon freshly ground black pepper
• •2 cups nonfat plain yogurt
• •½ cup peeled and diced cucumber
• •1 whole jalapeño pepper, seeded and diced
• •1 tablespoon chopped fresh mint
• •2 tablespoons fresh lemon juice
• •2 teaspoons olive oil
• •½ teaspoon salt
• •4 whole whole-wheat pitas, each cut into 12 wedges
• •1 spray Vegetable oil cooking spray
• •2 tablespoon reduced-fat grated Parmesan
• •2 tablespoon poppy seeds
• •1 tablespoon sesame seeds
• •¼ teaspoon freshly ground black pepper

Cooking Instructions

1. 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.

   50 min

2. 2.

   Mix ingredients in a bowl. Set aside.

   5 min

3. 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.

   7 min