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.
Yields: 6 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Cook's Tools
Ingredients
| 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) |
Directions
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.
Nutrition Information
|
330
CALORIES
|
17g
TOTAL FAT
|
13g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
330
150
|
||
| % Daily Value* | ||
| Total Fat | 17g | |
| Trans Fat | 0g | |
| Cholesterol | 25mg | |
| Sodium | 630mg | |
| Total Carbohydrate | 33g | |
| Dietary Fiber | 9g | |
| Sugars | 11g | |
| Protein | 13g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
