Name: Roasted Eggplant Salad with Pita Chips and Yogurt Sauce
Yield: Makes 8 servings
Ingredients: 3 large eggplants (3 pounds total); 6 tablespoon fresh lemon juice; 2 green bell peppers, cored, seeded and finely diced; 2 prepared roasted red peppers, diced; 2 tomatoes, seeded and diced; 15 yellow or red cherry tomatoes, quartered; 4 cloves garlic, chopped; 1/2 cup finely chopped Italian parsley; 1/4 cup finely chopped fresh chives; 2 tablespoon finely julienned fresh basil; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 1/8 teaspoon teaspoon freshly ground black pepper; 2 cups nonfat plain yogurt; 1/2 cup peeled and diced cucumber; 1 jalapeño pepper, seeded and diced; 1 tablespoon chopped fresh mint; 2 tablespoons fresh lemon juice; 2 teaspoons olive oil; 1/2 teaspoon salt; 4 whole-wheat pitas, each cut into 12 wedges; Vegetable oil cooking spray; 2 tablespoon reduced-fat grated Parmesan; 2 tablespoon poppy seeds; 1 tablespoon sesame seeds; 1/4 teaspoon freshly ground black pepper

Image may contain Food Bread Plant Dish and Meal

Photo by Evan Sklar

This appetizer from chef Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte in North Carolina, provides bone-building calcium.

Recipe information

Yield
Makes 8 servings

Ingredients

3 large eggplants (3 pounds total)

6 tablespoon fresh lemon juice

2 green bell peppers, cored, seeded and finely diced

2 prepared roasted red peppers, diced

2 tomatoes, seeded and diced

15 yellow or red cherry tomatoes, quartered

4 cloves garlic, chopped

1/2 cup finely chopped Italian parsley

1/4 cup finely chopped fresh chives

2 tablespoon finely julienned fresh basil

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon teaspoon freshly ground black pepper

Yogurt Sauce:

2 cups nonfat plain yogurt

1/2 cup peeled and diced cucumber

1 jalapeño pepper, seeded and diced

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

2 teaspoons olive oil

1/2 teaspoon salt

Pita chips:

4 whole-wheat pitas, each cut into 12 wedges

Vegetable oil cooking spray

2 tablespoon reduced-fat grated Parmesan

2 tablespoon poppy seeds

1 tablespoon sesame seeds

1/4 teaspoon freshly ground black pepper

Preparation

Eggplant:
Step 1
Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
Yogurt sauce:
Step 2
Mix ingredients in a bowl. Set aside.
Pita chips:
Step 3
Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.

Nutrition Per Serving

Nutritional analysis per serving: 245 calories

6.4 g fat (1.1 g saturated)

10.8 g fiber

41.6 g carbs

10.8 g protein

#### Nutritional analysis provided by Self

TagsSalad Eggplant Vegetable Yogurt Dairy Starter Dinner Vegetarian Easy Weeknight Meals Roast Self

Recipe information

Ingredients

Yogurt Sauce:

Pita chips:

Preparation

Eggplant:

Step 1

Yogurt sauce:

Step 2

Pita chips:

Step 3

Nutrition Per Serving

Recipe notes