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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Roasted Eggplant Dip

Source: dLife

A creamy eggplant/shallot dip served with pita wedges.

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	47.5

Total Carbs	9.7 g

Dietary Fiber	3.3 g

Sugars	2.1 g

Total Fat	0.8 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	194.9 mg

Protein	1.7 g

Sodium	82.0 mg

Dietary Exchanges 0.8 Fat, 0.8 Vegetables, 0.0 Fruits, 0.0 Milk, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb whole eggplant 3.0
3 each large shallots 3.0
3 tbsp lowfat plain yogurt 2.0
2 tbsp fresh lemon juice 1.0
1 tbsp olive oil 0.3333
0.3333 cup fresh chives 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each medium lemons 4.0
4 each large whole wheat pitas 1.0
1 pinch paprika

Directions

Preheat oven to 400 degrees F.
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.
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.