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.
|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)|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1||c||crumbled Feta Cheese|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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