Roasted Eggplant Dip

Ingredients:

2 large eggplants - (abt 1 1/2 lbs)

2 red bell peppers

1 tablespoon olive oil

1/4 cup fresh coriander leaves - (loosely packed)

1 tablespoon fresh lime juice
Salt -- to taste

1/2 teaspoon hot pepper sauce -- or to taste

1/2 cup low-fat sour cream = (or plain nonfat yogurt)

Preheat oven to 425 degrees.

Prick eggplants and bell peppers several times with fork and rub with olive oil. 

Roast on baking tray for 30 to 45 minutes, or until soft.

When cool enough to handle, peel and chop eggplants and seed and core bell peppers. 

Combine in blender with fresh coriander, lime juice and salt and pulse for 30 to 45 seconds, keeping mixture coarse-textured.

Place in bowl and add hot pepper sauce and sour cream. 

Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.

This recipe yields 2 1/2 cups.

Per Serving: 150 Cal; 4g Prot; 6g Total Fat (2 Sat. Fat); 25g Carb.; 10mg Chol; 45mg Sod.; 8g Fiber.

Wine Suggestion:  Try wines from the Sancerre region of the Loire Valley, France, especially the Pouilly-Fume "L'Arret Buffate" made by F. Tinel-Blondelet.

Comments: This complements any Middle Eastern appetizer or main course. As an alternate to pita, try Middle Eastern lavosh bread.

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