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Roasted Eggplant Salad With Pita Chips And Yogurt Sauce

More from this source
Epicurious
Related tags
snacks nut free vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
23%
CHOL
5%
SOD
25%

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Ingredients for 8 servings

3 large eggplants (3 pounds total)

6 tablespoon fresh lemon juice

2 green bell peppers, cored, seeded and finely diced

2 prepared roasted red peppers, diced

2 tomatoes, seeded and diced

15 yellow or red cherry tomatoes, quartered

4 cloves garlic, chopped

1/2 cup finely chopped Italian parsley

1/4 cup finely chopped fresh chives

2 tablespoon finely julienned fresh basil

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon 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 tablespoon reduced-fat grated Parmesan

2 tablespoon poppy seeds

1 tablespoon sesame seeds

1/4 teaspoon freshly ground black pepper

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