Eggplant and Kalamata Olive Spread

Ingredients

• 2 pound eggplants 
• 0.5 cup yogurt plain fat-free
• 2  garlic cloves minced
• 10  kalamata olives pitted chopped
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 large shallots finely chopped
• 2 tablespoons sun-dried tomato paste (such as Amore)

Equipment

• food processor
• bowl
• frying pan
• microwave

Directions

1. Pierce eggplants several times with a fork, and microwave at HIGH 8 to 10 minutes or until tender.
2. Cut in half, and let cool in refrigerator 5 minutes. Scrape the eggplant flesh into a medium bowl, discarding skin and seeds.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add shallots and garlic; cook, stirring constantly, 3 minutes.
5. Add eggplant, tomato paste, salt, and pepper; cook 2 minutes, stirring often.
6. Transfer eggplant mixture to food processor bowl, and puree until smooth. Return eggplant mixture to a medium bowl; stir in yogurt and olives. Cover and chill 2 hours.