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
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.