Roasted eggplant basil spread
2
Points®
Temps total: 52 min • Préparation: 12 min • Cuisson: 40 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Uncooked eggplant
2 medium
Fresh basil
1⅓ cup(s), fresh, packed
Olives
20 large, green, pitted
Garlic
2 clove(s), large, coarsely chopped
Table salt
1 tsp(s)
Instructions
1
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.
2
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.
3
Yields about 1/2 cup per serving.
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