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Roasted Egg plant Dip with Herbs

The fresh flavors of lemon and mint are a perfect match for the baked eggplant in this Mediterranean-style dip.

Prep: 15 minutesplus cooling and draining

2 small eggplants (1 pound each)

2 garlic cloves, thinly sliced

2 tablespoons olive oil

4 teaspoons fresh lemon juice

1 teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint toasted pita bread wedges.

1. Preheat oven to 400°F With knife, cut slits all over eggplants; insert garlic slices in slits. Place eggplants in jelly-roll pan and roast until collapsed and tender, about 1 hour.

2. When cool enough to handle, cut eggplants in half. Scoop out flesh and place in colander set over bowl; discard skin. Let drain 10minutes.

3. Transfer eggplant to food processor with knife blade attached. Add oil, lemon juice, salt, and pepper; pulse to coarsely chop. Add parsley and mint, pulsing to combine. Spoon into bowl; cover and refrigerate up to 4 hours. Serve with pita bread wedges. Makes about 2 cups.

Each tablespoon: About 14calories, 0g protein, 2g carbohydrate, 19 total fat (0g saturated), 0mg cholesterol, 74 mg sodium.

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