Roasted Eggplant Salad with Pita Chips and Yogurt Sauce

Ingredients

• 3 large eggplants (3 pounds total)
• 6 tablespoon fresh lemon juice
• 2 green bell peppers, cored, seeded and finely diced
• 2 prepared roasted red peppers, diced
• 2 tomatoes, seeded and diced
• 15 yellow or red cherry tomatoes, quartered
• 4 cloves garlic, chopped
• 1/2 cup finely chopped Italian parsley
• 1/4 cup finely chopped fresh chives
• 2 tablespoon finely julienned fresh basil
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon teaspoon freshly ground black pepper
• 2 cups nonfat plain yogurt
• 1/2 cup peeled and diced cucumber
• 1 jalapeño pepper, seeded and diced
• 1 tablespoon chopped fresh mint
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 4 whole-wheat pitas, each cut into 12 wedges
• Vegetable oil cooking spray
• 2 tablespoon reduced-fat grated Parmesan
• 2 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1/4 teaspoon freshly ground black pepper

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