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Roasted Eggplant Dip


  • 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 low fat yogurt
  • Coarsely ground black pepper
  • 1 tablespoon plus 1/2 teaspoon sliced basil


  • 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

NOTE: This recipe is the creation of Executive Caterers Executive Chef David Lucarelli!

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