Eggplant and Kalamata Olive Spread |
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Prep Time: 14 Minutes Cook Time: 15 Minutes |
Ready In: 29 Minutes Servings: 8 |
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Ingredients:
2 (1-pound) eggplants |
2 teaspoons olive oil |
2 large shallots, finely chopped |
2 garlic cloves, minced |
2 tablespoons sun-dried tomato paste (such as amore) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup plain fat-free yogurt |
10 kalamata olives, pitted and chopped |
Directions:
1. 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.
2. 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.
3. 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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