- 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 jalapeño pepper, 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 tablespoon reduced-fat grated Parmesan
- 2 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
- Mix ingredients in a bowl. Set aside.
- Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.