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“I love eggplant so when I saw this Taste of Home recipe, I thought it would be worth saving. I've tweaked it just a bit. Serve with pita wedges and carrot sticks.”
READY IN:
35mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
  3. Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
  4. In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
  5. Add 2 T chives; cover and process until blended.
  6. Transfer to a serving bowl and sprinkle with remaining chives.

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