Spicy Eggplant Dip

Roasted eggplant mixed with yogurt, lemon, mint, and a little spice makes for a refreshing and tasty dip.  I use this for dipping veggies.  It would also taste fabulous on a wrap.

Recipe adapted from Food Network

Ingredients:

6-8 small white and green eggplants

¼ cup nonfat plain Greek yogurt

2 tablespoons lemon juice

½ teaspoon siracha

2 tablespoons fresh mint

1 garlic clove

Directions:

1. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil.  Pierce each eggplant with a fork twice in the center.  Roast for 30-40 minutes until lightly browned and soft.
2. Let eggplants cool.  Then slice down the middle.  The skin should peel off easily.
3. Add eggplant flesh (with seeds and all) to a food processor.
4. Add lemon juice, yogurt, mint, garlic, and siracha.  Pulse to mix.
5. Adjust seasoning if needed or add salt and pepper.
6. Transfer to an airtight container.  Store in the refrigerator when not using.
7. This is a wonderful veggie dip!