Roasted eggplant basil spread
SmartPoints® value per serving
Need a dip to brighten up your spring veggies? Add a little flavour to holiday leftover sandwiches, or use it as a dip for fresh raw vegetables.
1⅓ cup(s), fresh, packed
20 large, green, pitted
2 clove(s), medium, coarsely chopped
- Heat oven to 375°F (186°C). Cut eggplant in half lengthwise. Place eggplant halves, cut-side down, on a baking sheet coated with cooking spray. Roast until eggplant is soft, about 35 to 40 minutes. Cool to room temperature.
- With a spoon, scrape flesh from eggplant into a food processor or blender. Add basil, olives, garlic and salt; blend until coarsely pureed. Allow to sit for at least 30 minutes before serving.
- Yields about 1/2 cup per serving.