Roasted Eggplant And Cucumber Dip

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* Exported from MasterCook *

 

Roasted Eggplant And Cucumber Dip

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 8

Serving Size : 20 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces low-fat or nonfat plain yogurt

1 medium cucumber -- finely chopped

(peeled if waxed)

2 whole scallions -- up to 4

trimmed and chopped

2 tablespoons minced fresh cilantro

1 lemon -- juice of

1 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 medium eggplants -- (about 2 pounds)

cut in half lengthwise

crudités or pita bread

 

Makes about 5 cups.

 

Preheat the boiler.

 

Combine the yogurt, cucumber, scallions, cilantro, lemon juice, cumin,

salt, and cayenne in a mixing bowl. Set aside.

 

Prick the eggplants with a fork a couple of times. Arrange the eggplants

cut-side down on a lightly greased baking sheet. Place the eggplants

beneath the broiler and roast until the skin is charred and the flesh is

tender, about 8 to 12 minutes. Remove from the heat and let cool slightly.

 

Scrape or peel off the charred skin and discard. Chop and mash the flesh

and then fold into the yogurt mixture. Transfer the dip to a serving bowl

and refrigerate for at least 2 hours before serving.

 

Serve with raw carrots, celery, and other assorted vegetables, such as

broccoli or cauliflower florets. Pita bread can also be used to scoop up

this dip.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per 1/4 cup: 30 calories; 2 g Protein; 2 g Fat; 5 g Carbohydrates; 1 mg

Cholesterol; 45 mg Sodium; 1 g Fiber.

 

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