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.
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
How to Make It
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.