Prep Time
14 Mins
Cook Time
15 Mins
Chill Time
2 Hours
8 servings (serving size: 1/4 cup)

How to Make It

Step 1

Pierce eggplants several times with a fork, and microwave at HIGH 8 to 10 minutes or until tender. Cut in half, and let cool in refrigerator 5 minutes. Scrape the eggplant flesh into a medium bowl, discarding skin and seeds.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring constantly, 3 minutes. Add eggplant, tomato paste, salt, and pepper; cook 2 minutes, stirring often.

Step 3

Transfer eggplant mixture to food processor bowl, and puree until smooth. Return eggplant mixture to a medium bowl; stir in yogurt and olives. Cover and chill 2 hours.

Chef's Notes

This Mediterranean-inspired appetizer is rich in heart-healthy monounsaturated fat, due to the kalamata olives and olive oil. Serve this hearty spread on toasted pita wedges or French bread rounds.

Oxmoor House Healthy Eating Collection

Ratings & Reviews