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Roasted Eggplant Spread

Prep time 4 mins
Cook time 20 mins
Other time 20 mins
Yield 2 cups (serving size: 1 tablespoon)
Fresh vegetables or low-fat pita chips are great with this flavorful spread. Make this the day before your party, and bring it to room temperature before serving.

Ingredients

  • 1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup plain low-fat yogurt
  • 1 garlic clove, crushed
  • 1 tablespoon tahini (sesame-seed paste)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon hot sauce

Nutrition Information

  • calories 8
  • fat 0.4 g
  • satfat 0.1 g
  • protein 0.4 g
  • carbohydrate 1.1 g
  • cholesterol 0 mg
  • iron 0.1 mg
  • sodium 33 mg
  • caloriesfromfat 45 %
  • fiber 0.4 g
  • calcium 9 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place eggplant slices on a baking sheet coated with cooking spray. Coat both sides of eggplant with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 400° for 20 minutes or until browned, turning once. Place cooked slices on a cutting board, and let stand until cool.

  3. Finely dice eggplant, and place in a medium bowl. Stir in remaining 1/4 teaspoon salt, yogurt, and remaining ingredients. Serve immediately, or cover and chill until ready to serve. Bring to room temperature before serving.

Oxmoor House Healthy Eating Collection