Creamy-Good Eggplant Dip
1/4 recipe: 55 calories, <0.5g fat, 175mg sodium, 11.5g carbs, 2g fiber, 4.5g sugars, 3g protein, 1 Point

Ingredients:
1 large eggplant (large enough to yield about 2 cups cooked flesh)
1 bulb garlic
1/2 cup fat-free plain yogurt
3 tbsp. dried parsley
1 and a 1/2 tbsp. lemon juice
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. Remove excess papery skin surrounding the garlic bulb (but don't peel completely) and wrap bulb in tinfoil. Pierce eggplant in several places with a fork. Place eggplant in a baking dish sprayed lightly with nonstick spray. Place dish and foil-wrapped garlic in the oven and cook for 40 minutes (or until soft & tender), flipping eggplant halfway through. Remove eggplant and garlic from oven and allow to cool. Once cool enough to handle, peel garlic cloves and place them in a blender. Slice eggplant open and peel back skin. Measure out 2 cups eggplant flesh and place in blender as well. Add yogurt, parsley, salt, and lemon juice to the blender and puree until well mixed. If desired, season to taste with pepper, more salt, and/or red pepper flakes. Makes approximately 4 half- cup servings