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

1. Heat oven to 350u0b0F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; puree in food processor; transfer to a bowl. Heat oil in a saute 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

eggplants, olive oil cooking spray, olive oil, spring onion, clove garlic, tomatoes, hot paprika, yogurt, ground black pepper, basil

Taken from www.epicurious.com/recipes/food/views/eggplant-dip-236032 (may not work)