- 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
- 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
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.
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.
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.
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.