Roasted Eggplant Spread Recipe

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Ingredients:

Serving

1 (1-lb) eggplant, peeled and cut into 1/2-inch-thick slices
olive oil-flavored cooking spray
1/2 tsp kosher salt, divided
1/2 cup plain low-fat yogurt
1 garlic clove, crushed
1 tbsp tahini ( sesame-seed paste)
2 tsp lemon juice
1/2 tsp hot sauce

Directions:

Preheat oven to 400°.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.16 Kcal (599 kJ)
Calories from fat	46.94 Kcal
		% Daily Value*
Total Fat	5.22g	8%
Cholesterol	3.68mg	1%
Sodium	611.4mg	25%
Potassium	709.95mg	15%
Total Carbs	20.42g	7%
Sugars	13.54g	54%
Dietary Fiber	7.21g	29%
Protein	6.71g	13%
Vitamin C	8.8mg	15%
Iron	0.3mg	2%
Calcium	146.2mg	15%

Amount Per 100 g
Calories	47.02 Kcal (197 kJ)
Calories from fat	15.41 Kcal
		% Daily Value*
Total Fat	1.71g	8%
Cholesterol	1.21mg	1%
Sodium	200.8mg	25%
Potassium	233.16mg	15%
Total Carbs	6.71g	7%
Sugars	4.45g	54%
Dietary Fiber	2.37g	29%
Protein	2.2g	13%
Vitamin C	2.9mg	15%
Iron	0.1mg	2%
Calcium	48mg	15%

* 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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