Categories: Dips, cheese balls, spreads

Ingredients

• 1 garlic bulb
• 1 medium eggplant, trimmed and halved lengthwise
• 1 medium red sweet pepper, halved lengthwise
• 1 Tbsp. olive oil
• 1/4 tsp. smoked paprika
• 1 5.3 oz. carton plain fat-free Greek yogurt
• 2 tsp. olive oil
• 1 Tbsp. finely snipped fresh basil
• 12 celery stalks, cut into sticks

Directions

1. Preheat oven to 400 degrees. Cut the top 1/2 inch off garlic bulb to expose tops of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Brush garlic bulb , eggplant, and sweet pepper with the 1 Tbsp. oil.
2. Place garlic, cut end up and eggplant and sweet pepper, skin sides up, on a baking sheet. Roast 50 minutes or until garlic feels soft and eggplant and pepper are soft and starting to brown.
3. Using a spoon, scoop flesh from eggplant into a large bowl, if desired, remove the large seeds (in some eggplants, they may taste bitter). Squeeze garlic paste from cloves into bowl with eggplant. mash and/or chop mixture to reach desired consistency. Add 1/4 tsp. salt, 1/4 tsp. black pepper, and the smoked paprika.
4. Peel off and discard skin form roasted pepper, chop pepper in a medium bowl combine roasted pepper, yogurt and 1/4 tsp. coarse salt.
5. In a small bowl, microwave the 2 tsp. oil on high 20 to 30 seconds or until warm. Stir in basil.
6. Spoon eggplant mixture and yogurt mixture, side by side, into a serving bowl. Drizzle with basil mixture and serve with celery.

7. per serving:12g carbs, 98 cal.

Email to a friend | Print this recipe | Back