Eggplant, Yogurt and Feta Spread

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A hearty, delicious dip that will make a tasty appetizer or try packing in your lunch to add a little excitement to your routine.

330
Calories
17g
Fat
13g
Protein
6
Servings

Ingredients

2 eggplants (medium-sized, peeled and chopped)
1 cn chick peas (15.5 ounces, drained and rinsed)
1 t coarse salt (divided)
1/2 t ground pepper (divided)
4 T olive oil (divided)
3 T lemon juice
1 c Stonyfield Organic Low Fat Plain Yogurt
1 c crumbled Feta Cheese
1/4 c mint (chopped)
Nutrition Information: 
Calories: 
330
Calories from Fat: 
150
Total Fat: 
17g
Cholesterol: 
25mg
Sodium: 
630mg
Total Carbohydrate: 
33g
Dietary Fiber: 
9g
Sugars: 
11g
Protein: 
13g

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Toss eggplant with 2 tbsp. olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Step 3

Roast for 20 minutes. Let cool.

Step 4

In a large bowl whisk together yogurt, lemon juice, 2 tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Step 5

Add roasted eggplant, chickpeas, feta cheese and chopped mint leaves; toss to combine.

Step 6

Serve with warmed or grilled pita bread.

Step 7

To grill pita, brush with a bit of olive oil and grill both sides until grill marks appear, cut into wedges.

Ingredients

2 eggplants (medium-sized, peeled and chopped)
1 cn chick peas (15.5 ounces, drained and rinsed)
1 t coarse salt (divided)
1/2 t ground pepper (divided)
4 T olive oil (divided)
3 T lemon juice
1 c Stonyfield Organic Low Fat Plain Yogurt
1 c crumbled Feta Cheese
1/4 c mint (chopped)
Nutrition Information: 
Calories: 
330
Calories from Fat: 
150
Total Fat: 
17g
Cholesterol: 
25mg
Sodium: 
630mg
Total Carbohydrate: 
33g
Dietary Fiber: 
9g
Sugars: 
11g
Protein: 
13g

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