¾ pound peeled deveined and boiled shrimp, about 8
½ pound eggplant, 2 large
1 tablespoon Pesto Sauce (pg. 61)
¼ cup Low-fat Yogurt Cheese or Non-Fat Greek Yogurt Spread (pg. 39)
¼ teaspoon salt
1/8 teaspoon pepper
*Pesto
16 oz yogurt
5 oz pesto
Low Fat Yogurt
1 cup strained yogurt or Greek yogurt, plain unsweetened
½ cup white wine
15 basil leaves
3 thyme sprigs
½ tablespoon cornstarch
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon pepper
Method
Cut the ends of eggplant, slice lengthwise into 8 slices. Drizzle with salt. Set aside for 15 minutes. Wash with running water, drain and discard water and any liquid that comes from eggplant.
Dry eggplant with paper towels if necessary. Spray with olive oil and sprinkle with
pepper. Place on oil-sprayed baking sheets in one layer.
Bake eggplant in a 375°F oven for 8 to 10 minutes or until lightly
golden. Allow to cool.
Mix shrimp, pesto, and NON-FAT GREEK Yogurt (Dairy or
Vegan). Set aside until ready to wrap.
Place one shrimp over each broiled eggplant, roll and serve warm or
cold.
Chef Pachi
