Roasted Eggplant Spread

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.


2 cups (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 20 Minutes
Other: 20 Minutes

Nutritional 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


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


Preheat oven to 400°.

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.

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,

Oxmoor House

January 2008