A hearty, delicious dip that will make a tasty appetizer or try packing in your lunch to add a little excitement to your routine.
| 2 | eggplants (medium-sized, peeled and chopped) | |
| 1 | can | chick peas (15.5 ounces, drained and rinsed) |
| 1 | tsp | coarse salt (divided) |
| 1⁄2 | tsp | ground pepper (divided) |
| 4 | tbsp | olive oil (divided) |
| 3 | tbsp | lemon juice |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | c | crumbled Feta Cheese |
| 1⁄4 | c | mint (chopped) |
Preheat oven to 350°.
Toss eggplant with 2 tbsp. olive oil, 1/2 tsp salt and 1/4 tsp pepper.
Roast for 20 minutes. Let cool.
In a large bowl whisk together yogurt, lemon juice, 2 tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. pepper.
Add roasted eggplant, chickpeas, feta cheese and chopped mint leaves; toss to combine.
Serve with warmed or grilled pita bread.
To grill pita, brush with a bit of olive oil and grill both sides until grill marks appear, cut into wedges.