ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE

Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Yield Makes 8 servings

Number Of Ingredients 26

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3 large eggplants (3 pounds total)
6 tablespoons fresh lemon juice
2 green bell peppers, cored, seeded, and finely diced
2 roasted red peppers, peeled, seeded, and diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 garlic cloves, chopped
1/2 cup finely chopped flat-leaf 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 jalapeño chile, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoons grated reduced-fat Parmesan cheese
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
Mix ingredients in a bowl.
Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.