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.

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

　　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

Nutrition Per Serving

　　3.9 grams fat (0.6 g saturated)

　　8.8 g carbs

　　4.3 g fiber

　　1.9 grams protein

　　#### Nutritional analysis provided by Self