Eggplant, Yogurt, & Feta Spread
Serve with warm or grilled pita bread
Ingredients:
2 medium eggplants, peeled and chopped
4 tablespoons olive oil, divided
1 teaspoon coarse salt, divided (sea salt or kosher salt)
1 cup fat free plain Greek yogurt
3 tablespoons lemon juice
1 - 15 oz. can chickpeas, drained and rinsed
1 cup crumbled feta cheese
1/4 cup mint, chopped
Pine nuts or sesame seeds for garnish, optional
Directions:
Preheat oven to 350 F. Peel eggplant and chop into 1/2" cubes. Toss with
2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roast on a baking sheet for 20 minutes. Let cook. In a large bowl, combine
yogurt, lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Add roasted eggplant, chickpeas, feta cheese, and chopped
mint leaves. Toss to combine. Garnish with pine nuts or sesame seeds and
serve with quartered pita bread pieces.
In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel
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