Eggplant Dip Recipe
- 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
- 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
