Eggplant and Kalamata Olive Spread Recipe

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Ingredients:

Serving

2 (1-lb) eggplants
2 tsp olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
2 tbsp sun-dried tomato paste (such as amore)
1/2 tsp salt
1/4 tsp pepper
1/2 cup plain fat-free yogurt
10 kalamata olives, pitted and chopped

Directions:

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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.57 Kcal (417 kJ)
Calories from fat	24.84 Kcal
		% Daily Value*
Total Fat	2.76g	4%
Cholesterol	0.3mg	0%
Sodium	290.48mg	12%
Potassium	388.87mg	8%
Total Carbs	16.65g	6%
Sugars	9.35g	37%
Dietary Fiber	5.06g	20%
Protein	3.55g	7%
Vitamin C	5.5mg	9%
Iron	0.5mg	3%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	55.94 Kcal (234 kJ)
Calories from fat	13.95 Kcal
		% Daily Value*
Total Fat	1.55g	4%
Cholesterol	0.17mg	0%
Sodium	163.21mg	12%
Potassium	218.49mg	8%
Total Carbs	9.36g	6%
Sugars	5.25g	37%
Dietary Fiber	2.84g	20%
Protein	1.99g	7%
Vitamin C	3.1mg	9%
Iron	0.3mg	3%
Calcium	17.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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