I've made this for years... only have now changed it a bit to take out some calories...
1 large eggplant, halved
1/2 tsp olive oil
1/4 tsp coarse salt (kosher or sea salt works -- I don't ever use table salt -i find it too salty)
1 scallion, chopped
4 clove garlic, whole
2 tomatoes, coarsely chopped
1/2 tsp hot paprika
2 plain lowfat yogurt
Coarsely ground black pepper
2 tbs fresh basil, julienned
Heat oven to 350°. Brush eggplant with olive oil. Roast face down about 1 hour (I actually do this in a toaster oven... and it works great). Last half hour, add the garlic cloves wrapped in a piece of foil)
Scoop pulp into a sieve lined with a paper towel, sprinkle with salt; drain 1 hour.
Remove pulp; puree in food processor with roasted garlic cloves; transfer to a bowl.
Add scallion, tomatoes and paprika.
Stir yogurt into puree for a little creaminess;
Season with salt and pepper.
Chill about 30 minutes. Garnish with basil.
Serve with raw vegetables or toasted pita bread.
This serves about 4 people, with around 60 calories per serving...
The original recipe called for a lot more olive oil and called for the tomatoes to be cooked... they actually could be roasted along with the eggplant which would give it a slightly different flavor and just as tasty... maybe that'll be my next experiment.
1 large eggplant, halved
1/2 tsp olive oil
1/4 tsp coarse salt (kosher or sea salt works -- I don't ever use table salt -i find it too salty)
1 scallion, chopped
4 clove garlic, whole
2 tomatoes, coarsely chopped
1/2 tsp hot paprika
2 plain lowfat yogurt
Coarsely ground black pepper
2 tbs fresh basil, julienned
Heat oven to 350°. Brush eggplant with olive oil. Roast face down about 1 hour (I actually do this in a toaster oven... and it works great). Last half hour, add the garlic cloves wrapped in a piece of foil)
Scoop pulp into a sieve lined with a paper towel, sprinkle with salt; drain 1 hour.
Remove pulp; puree in food processor with roasted garlic cloves; transfer to a bowl.
Add scallion, tomatoes and paprika.
Stir yogurt into puree for a little creaminess;
Season with salt and pepper.
Chill about 30 minutes. Garnish with basil.
Serve with raw vegetables or toasted pita bread.
This serves about 4 people, with around 60 calories per serving...
The original recipe called for a lot more olive oil and called for the tomatoes to be cooked... they actually could be roasted along with the eggplant which would give it a slightly different flavor and just as tasty... maybe that'll be my next experiment.