Roasted Eggplant Salad with Whole Wheat Pita

Cooking With Rania - "Summer Salads"
KDKA Pittsburgh Today Live 6/22/2011

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Roasted Eggplant Salad with Whole Wheat Pita

3 large eggplants
1-cup plain nonfat yogurt
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon minced jalapeno chili pepper
2 teaspoons ground cumin
Salt and freshly ground pepper to taste
2/3 cup toasted almonds - chopped
1/4 cup chopped fresh mint
4 whole-wheat pita bread rounds - cut into 6 wedges each

Preheat oven to 400 degrees. Prick the eggplants with the tines of a fork. Roast them for about 45 minutes or until they are completely cooked and tender. Remove from oven and cool. Cut the eggplant in half and scrape out the pulp. Place the pulp in a food processor and pulse to puree. Add the yogurt, lemon juice, garlic, jalapeno and cumin. Pulse quickly to mix. Season with salt and pepper to taste. Transfer the puree to a serving bowl. Cover and refrigerate until chilled. Stir in the toasted chopped almonds and mint. Serve with the pita wedges.
Serves 12.

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