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.

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 8
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 1.1g
  • Cholesterol: 0mg
  • Iron: 0.1mg
  • Sodium: 33mg
  • Calories from fat: 45%
  • Fiber: 0.4g
  • Calcium: 9mg

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

  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.
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