-1 medium eggplant (about 1 pound)
-9 green onions (white portion only)
-3 tablespoons reduced-fat plain yogurt
-1 tablespoon lemon juice
-1 tablespoon olive oil
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3 tablespoons minced chives, divided
-Pita breads (6 inches), cut into 6 wedges
-Carrot sticks, optional
Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended.
Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired. Yield: 1-1/2 cups.
Credit: Reader's Digest