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']
Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté 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
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.