Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cucumber diced peeled
• 3 large eggplant (3 pounds total)
• 2 tablespoon basil fresh finely julienned
• 0.3 cup chives fresh finely chopped
• 1 tablespoon mint leaves fresh chopped
• 4 cloves garlic chopped
• 2  bell pepper diced green cored seeded finely
• 1  jalapeno diced seeded
• 2 tablespoons juice of lemon fresh
• 6 tablespoon juice of lemon fresh
• 2 tablespoon parmesan grated reduced-fat
• 1 tablespoon olive oil extra virgin extra-virgin
• 2 teaspoons olive oil 
• 0.5 cup flat parsley italian finely chopped
• 4  wholewheat pita breads whole-wheat cut into 12 wedges
• 2 cups yogurt plain
• 2 tablespoon poppy seeds 
• 2  roasted peppers diced red prepared
• 0.5 teaspoon salt 
• 1 tablespoon sesame seed 
• 2  tomatoes diced seeded
• 15  cherry tomatoes red yellow quartered

Equipment

• bowl
• baking sheet
• oven
• sieve
• aluminum foil

Directions

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