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Roasted Eggplant Salad With Pita Chips And Yogurt Sauce

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Self Magazine
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salad low carb vegetarian memorial day lunch

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Ingredients

3 large eggplants (about 3 lb total)

6 tablespoons fresh lemon juice

2 green bell peppers, cored, seeded and finely chopped

2 prepared roasted red peppers, diced

2 tomatoes, seeded and diced

15 yellow or red cherry tomatoes, halved or quartered

4 cloves garlic, chopped

1/2 cup finely chopped Italian 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 jalapeƱo pepper, seeded and diced

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

2 teaspoons olive oil

4 whole-wheat pitas, each cut into 12 wedges

Vegetable oil cooking spray

2 tablespoons reduced-fat grated parmesan

2 tablespoons poppy seeds

1 tablespoon sesame seeds

1/4 teaspoon freshly ground black pepper

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