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Eggplant Dip

Name: Eggplant Dip
Ingredients: 1 1/2 large eggplants, halved; Olive oil cooking spray; 1 tablespoon olive oil; 1 spring onion, coarsely chopped; 1 clove garlic, minced; 1 1/2 heirloom tomatoes, coarsely chopped; 1/2 teaspoon hot paprika; 1 tablespoon plus 1/2 teaspoon plain lowfat yogurt; Coarsely ground black pepper; 1 tablespoon plus 1/2 teaspoon sliced basil

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables

Recipes sourced from Epicurious.com.

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