|From Martha Stewart|
Eggplant is one of my favorite vegetables, although I think I may be in the minority, as many people claim that they do not care for this particular member of the nightshade family. However, one taste of creamy Roasted Eggplant Dip may just be enough to change a few minds! Roasting imparts a smoky flavor, the yogurt adds tang, and the dill and walnuts bring their own distinctive flavors to the dish. Even if you think you don't like eggplant, give this dip a try and you might just become one of its biggest fans!
Roasted Eggplant Dip
1 large eggplant, peeled and diced
1/4 C. olive oil
3 shallots, peeled and cut into chunks
3 garlic cloves, peeled and coarsely chopped
salt and pepper to taste
1/2 C. finely chopped walnuts
3/4 C. plain Greek yogurt
1 T. chopped fresh dill
Combine first five ingredients in a baking pan and roast at 400 degrees for 30 minutes. Add chopped walnuts and bake 8 more minutes. Remove from oven and cool. Spoon into a bowl and mash with a fork until only slightly chunky. Stir in yogurt and dill. Serve at room temperature with pita chips. Serves 4.