Roasted Eggplant Dip with Yogurt, Walnuts and Mint
This Roasted Eggplant Dip is truly versatile: it can accompany pita bread and vegetables, it can dress a side dish with rice, quinoa or roasted potatoes, or it can be spread on sandwiches. During the winter months I use Japanese eggplant from the market; in the summer I use homegrown heirlooms, usually Long Purple or Louisiana Green, but globe type eggplant works, too. Walnuts give this dip texture; mint gives it zip and yogurt makes it creamy. You can use regular or low-fat yogurt; using Greek yogurt will make the dip more tangy.