Roasted Eggplant Dip

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 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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