Eggplant Dip

Ingredients

• 1 tablespoon basil sliced
• 1 clove garlic minced
• 4 servings coarsely ground pepper black
• 1 tablespoon olive oil 
• 0.5 teaspoon paprika hot
• 1 tablespoon lowfat yogurt plain
• 1  spring onion coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• sieve
• cheesecloth

Directions

1. Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour.
2. Remove pulp; purée in food processor; transfer to a bowl.
3. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft.
4. Add garlic; cook 3 minutes or until soft.
5. Add tomatoes and paprika; cook 3 to 5 minutes.
6. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes.
7. Garnish with basil.
8. Serve with raw vegetables
9. Self