Eggplant, Yogurt and Feta Spread
A hearty, delicious dip that will make a tasty appetizer or try packing in your lunch to add a little excitement to your routine.
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.