Roasted Eggplant Spread

• 1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices
• Olive oil-flavored cooking spray
• 1/2 teaspoon kosher salt, divided
• 1/2 cup plain low-fat yogurt
• 1 garlic clove, crushed
• 1 tablespoon tahini (sesame-seed paste)
• 2 teaspoons lemon juice
• 1/2 teaspoon hot sauce

1. Preheat oven to 400u0b0.
2. Place eggplant slices on a baking sheet coated with cooking spray. Coat both sides of eggplant with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 400u0b0 for 20 minutes or until browned, turning once. Place cooked slices on a cutting board, and let stand until cool.
3. Finely dice eggplant, and place in a medium bowl. Stir in remaining 1/4 teaspoon salt, yogurt, and remaining ingredients. Serve immediately, or cover and chill until ready to serve. Bring to room temperature before serving.

eggplant, olive oil, kosher salt, yogurt, garlic, tahini, lemon juice, hot sauce

Taken from www.myrecipes.com/recipe/roasted-eggplant-spread (may not work)