Roasted Eggplant Spread

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Oxmoor House

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Ingredients

1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices

Olive oil-flavored cooking spray

1/2 teaspoon kosher salt, divided

1/2 cup plain low-fat yogurt

1 garlic clove, crushed

1 tablespoon tahini (sesame-seed paste)

2 teaspoons lemon juice

1/2 teaspoon hot sauce

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