Roasted-Eggplant Dip

• 1 (1-pound) eggplant
• 3 large shallots, peeled
• 3 tablespoons plain low-fat yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/3 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lemon, cut into wedges
• 4 (6-inch) pitas, each cut into 8 wedges
• Paprika (optional)

1. Preheat oven to 400u0b0.
2. Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400u0b0 for 20 minutes or until tender; cool slightly, and peel.
3. Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth. Add chives, salt, and pepper; process just until blended. Spoon dip into a bowl; garnish with lemon wedges, and serve with pita wedges. Sprinkle with paprika, if desired.

eggplant, shallots, yogurt, lemon juice, olive oil, fresh chives, salt, pepper, lemon, pitas, paprika

Taken from www.myrecipes.com/recipe/roasted-eggplant-dip-0 (may not work)