1 large eggplant, ends trimmed and cut into
quarters
3 large shallots, peeled and left whole
2 tbsp good-quality olive oil
4 tbsp plain low-fat yogurt
juice of 1/2 lemon
1/3 cup chopped fresh chives or trimmed and
chopped scallions
salt and freshly ground black pepper
Sweet Hungarian paprika (optional)
1 lemon, cut into 8 wedges
4 rounds of pita bread, cut into eights
Method :
Preheat the
oven to 400 degrees. Wrap the eggplant tightly in an aluminum foil
pouch. Roast the eggplant for 30 minutes, then remove the pouch from the
oven and add the shallots. Roast the vegetables until the eggplant is
tender, another 20-30 minutes. Remove the pouch from the oven and let
the vegetables cool slightly before opening it. While the eggplant is
still just a bit warm, use your fingers or a small sharp knife to peel
off the skin.
Place the
peeled eggplant and the shallots, oil, yogurt, and lemon juice in a food
processor and blend until almost smooth. Add the chives, salt and pepper
and process until the chives are just blended in, 1-2 seconds. Transfer
the dip to a medium-size serving bowl and taste for seasoning. Sprinkle
with paprika if desired, and surround the dish with lemon wedges and
pita bread. Serve cold or at room temperature.
Makes about 2
cups
This dip,
made from roasted eggplant and shallots pureed with lemon juice, yogurt,
and a little olive oil, is a low-fat version of the popular Middle
Eastern dish baba ganoush. The earthly flavor of the roasted eggplant
mixes well with the sweetness of roasted shallots. With the dip, serve
wedges of warm pita bread, raw vegetables, and a marinated cucumber and
mint salad.