Roasted Eggplant Dip

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Posted by
filed under Appetizers

Recipe category: Appetizers
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 52 (3% DV)
Fat: 2g (4% DV)
Carbohydrates: 7g (2% DV)
Protein: 1g (2% DV)
Tags: vegetable, eggplant, egg plant
Ingredients:  Makes 6 servings
1  lb.
1  cup
3  tablespoons
1  tablespoon
1  tablespoon
1/2  teaspoon
1/2  teaspoon
2  tablespoons

Tip: For nutritional information on all the ingredients in Roasted Eggplant Dip just click on each ingredient name. Then adjust the serving size for any Roasted Eggplant Dip ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Pierce eggplant with a fork. In a baking pan coating with cooking spray, place eggplant and onions. Bake for 30 minutes at 400 degrees. Cool. Peel and diced eggplant into cubes.
In a blender, add yogurt, lemon juice, oil, salt, pepper, eggplant, and onions; process until smooth. Add 1 tablespoons of chives; process.
Transfer dip to a serving bowl. Top with more chives. Serve with pita and veggies.
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