Roasted Eggplant Dip

• 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

1. Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400u0b0 for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
2. 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.
3. Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.

eggplant, green onions, yogurt, lemon juice, olive oil, salt, pepper, chives, breads, carrot

Taken from www.tasteofhome.com/recipes/roasted-eggplant-dip/ (may not work)