Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce
Photo by Evan Sklar

Ingredients

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

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

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