Source: dLife

A creamy eggplant/shallot dip served with pita wedges.

Servings

1 lb whole eggplant
3 large shallots , peeled
3 tbsp lowfat plain yogurt
2 tbsp fresh lemon juice
1 tbsp olive oil
0.33 cup fresh chives , chopped
0.5 tsp salt
0.25 tsp black pepper
1 medium lemons , cut into wedges
4 large whole wheat pitas , each cut into 8 wedges
1 pinch paprika (optional)

1 Preheat oven to 400 degrees F.
2 Poke holes in eggplant in several places. Lay eggplant and shallots on a foil covered baking sheet. Roast 20 minutes or until soft. Let rest until cooled and peel off skin.
3 Using a food process or blender, puree eggplant, shallots, yogurt, lemon juice, and oil until smooth. Blend in chives, salt, and pepper. Pour dip into a serving bowl and top with lemon wedges and paprika. Serve with pita wedges.

Serve this with a salad of cucumbers, tomatoes, and parsley