Eggplant And Kalamata Olive Spread

1. 1

   Pierce eggplants several times with a fork, and microwave at HIGH 8 to 10 minutes or until tender. Cut in half, and let cool in refrigerator 5 minutes. Scrape the eggplant flesh into a medium bowl, discarding skin and seeds.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring constantly, 3 minutes. Add eggplant, tomato paste, salt, and pepper; cook 2 minutes, stirring often.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.