Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Ingredients

• ¼ cup fresh chives
• 2 teaspoons olive oil
• 2 green bell peppers
• 2 prepared roasted red peppers
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh mint
• ½ cup Italian parsley
• + 19 more ingredients
• • 4 cloves garlic
  • 15 yellow or red cherry tomatoes
  • 2 tablespoons fresh basil
  • ½ teaspoon salt
  • 4 whole-wheat pitas
  • Vegetable oil cooking spray
  • 2 tablespoons reduced-fat grated Parmesan
  • 2 tablespoons poppy seeds
  • 1 tablespoon sesame seeds
  • 2 tomatoes
  • 6 tablespoons fresh lemon juice
  • ¹/₈ teaspoon freshly ground black pepper
  • 2 cups nonfat plain yogurt
  • ½ cup cucumber
  • 1 jalapeño pepper
  • 3 large eggplants
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice

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-me...

View full recipe at Epicurious