Roasted Eggplant Spread

recipe
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.

Yield:

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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note