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Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 1 medium eggplant (about 1 lb)
- 9 green onions (white portion only)
- 3 tablespoons reduced-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 12 teaspoon kosher salt
- 14 teaspoon fresh ground pepper
- 3 tablespoons minced chives, divided
Method
- Preheat oven to 400 degrees.
- Pierce eggplant several times with a fork.
- Place eggplant and onions in a shallow foil-lined baking pan.
- Bake for 25-30 minutes or until tender.
- Cool.
- Peel and cube the eggplant.
- In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions.
- Cover and process until almost smooth.
- Add 2 T chives; cover and process until blended.
- Transfer to a serving bowl and sprinkle with remaining chives.
