Eggplant and Kalamata Olive Spread

Name: Eggplant and Kalamata Olive Spread
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams eggplants; 118 milliliters plain fat-free yogurt; 2 garlic cloves, minced; 10 kalamata olives, pitted and chopped; 2 teaspoons olive oil; 0 teaspoons pepper; 1 teaspoons salt; 2 larges shallots, finely chopped; 2 Tbsps sun-dried tomato paste (such as Amore)

You can never have too many side dish recipes, so give Eggplant and Kalamatan Olive Spread It is a good option if you're following a gluten free and vegetarian diet. A mixture of olive oil, yogurt, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 29 minutes.

Instructions

Pierce eggplants several times with a fork, and microwave at HIGH 8 to 10 minutes or until tender.

Ingredients you will need

Eggplant

Equipment you will use

Microwave

Cut in half, and let cool in refrigerator 5 minutes. Scrape the eggplant flesh into a medium bowl, discarding skin and seeds.

Ingredients you will need

Eggplant

Seeds

Equipment you will use

Bowl

Heat olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots and garlic; cook, stirring constantly, 3 minutes.

Ingredients you will need

Shallot

Garlic

Add eggplant, tomato paste, salt, and pepper; cook 2 minutes, stirring often.

Ingredients you will need

Tomato Paste

Eggplant

Pepper

Salt

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.

Ingredients you will need

Eggplant

Olives