Name: Eggplant Dip
Yield: Makes 4 servings
Ingredients: 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

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Eggplant DipAnn Stratton

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.

Recipe notes

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