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Eggplant and Kalamata Olive Spread

Prep time 14 mins
Cook time 15 mins
Chill time 2 hrs
Yield 8 servings (serving size: 1/4 cup)


  • 2 (1-pound) eggplants
  • 2 teaspoons olive oil
  • 2 large shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons sun-dried tomato paste (such as Amore)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain fat-free yogurt
  • 10 kalamata olives, pitted and chopped

Nutrition Information

  • calories 60
  • fat 2.4 g
  • satfat 0.3 g
  • protein 1.9 g
  • carbohydrate 7.9 g
  • fiber 2.3 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 278 mg
  • calcium 41 mg

How to Make It

  1. Pierce eggplants several times with a fork, and microwave at HIGH 8 to 10 minutes or until tender. Cut in half, and let cool in refrigerator 5 minutes. Scrape the eggplant flesh into a medium bowl, discarding skin and seeds.

  2. Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring constantly, 3 minutes. Add eggplant, tomato paste, salt, and pepper; cook 2 minutes, stirring often.

  3. Transfer eggplant mixture to food processor bowl, and puree until smooth. Return eggplant mixture to a medium bowl; stir in yogurt and olives. Cover and chill 2 hours.

Cook's Notes

This Mediterranean-inspired appetizer is rich in heart-healthy monounsaturated fat, due to the kalamata olives and olive oil. Serve this hearty spread on toasted pita wedges or French bread rounds.

Oxmoor House Healthy Eating Collection