Friday, July 9, 2010

Greek Yogurt Spread or Dip

This one has an awesome Mediterranean taste! I loved it!
Something different, almost gourmet tasting.

Serve with Baked Chips or warmed pita bread. YUM!
Full of amazingly good for you ingredients! (yes more eggplant!)
(just don't tell anyone whats in it - it's our little secret ;))
2 Medium Sized Eggplant, peeled and chopped
4 Tbl Olive Oil, divided
1 tsp Coarse Salt, divided
1 Cup Plain Greek Yogurt (I used Oikos)
2 Tbl Lemon Juice
1 - 15 oz can Chickpeas, drained and rinsed
3/4 C Crumbled low fat Feta Cheese
1/4 C Mint, diced! (I used a little less, not a huge mint fan, but it tasted good)

Preheat oven to 350. Chop Eggplant into 1/2 inch cubes. Toss with 2 Tbl of Olive Oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on baking sheet for 20 minutes. Let Cool.
In a large bowl combine yogurt, lemon juice, 2 tbl Olive Oil, 1/2 tsp salt, 1/4 tsp pepper. Add cooled eggplant, chickpeas, cheese, and mint. Toss well and either blend or place in food processor. ( I liked mine a little thicker, so I didn't process too long)
ps- great for a BBQ or dinner party!

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