Greek Eggplant Dip

• 2 eggplants (2 lb.), peeled, cut into 1/4-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 3 Tbsp. KRAFT Greek Vinaigrette Dressing
• 1 cup plain nonfat Greek-style yogurt
• 2 Tbsp. tahini
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup chopped pimentos

1. Heat grill to medium-high heat.
2. Brush eggplant with dressing.
3. Grill 5 min.
4. on each side or until tender; cool.
5. Chop eggplant coarsely.
6. Reserve 1/2 cup; add remaining to blender.
7. Add yogurt, tahini and lemon juice; blend until smooth.
8. Spoon into medium bowl.
9. Stir in eggplant and pimentos.

eggplants, vinaigrette, yogurt, tahini, lemon juice, pimentos

Taken from www.kraftrecipes.com/recipes/greek-eggplant-dip-168026.aspx (may not work)