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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber. Ingredients:
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 |
Directions:
1. 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
2. Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein Nutritional analysis provided by Self
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