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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 2 |
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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. 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 |
Directions:
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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