Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Name: Roasted Eggplant Salad with Pita Chips and Yogurt Sauce
Yield: Makes 8 servings
Ingredients: 3 large eggplants (3 pounds total); 6 tablespoons fresh lemon juice; 2 green bell peppers, cored, seeded, and finely diced; 2 roasted red peppers, peeled, seeded, and diced; 2 tomatoes, seeded and diced; 15 yellow or red cherry tomatoes, quartered; 4 garlic cloves, chopped; 1/2 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped fresh chives; 2 tablespoons finely julienned fresh basil; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 cups nonfat plain yogurt; 1/2 cup peeled and diced cucumber; 1 jalapeño chile, seeded and diced; 1 tablespoon chopped fresh mint; 2 tablespoons fresh lemon juice; 2 teaspoons olive oil; 1/2 teaspoon salt; 4 whole-wheat pitas, each cut into 12 wedges; Vegetable oil cooking spray; 2 tablespoons grated reduced-fat Parmesan cheese; 2 tablespoons poppy seeds; 1 tablespoon sesame seeds; 1/4 teaspoon freshly ground black pepper

November 7, 2012

Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.

Recipe notes

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