Roasted Eggplant Basil Spread
- Total Time
- 0:52
- Prep
- 0:12
- Cook
- 0:40
- Serves
- 6
- Difficulty
- Easy
Add Mediterranean flavor to sandwiches with a scoop of this spread, or use it as a dip for fresh raw vegetables.
-
uncooked eggplant(s)2 medium
-
basil1 ¼ cup(s), fresh, packed
-
olive(s)20 gm, green, pitted
-
garlic clove(s)2 clove(s), medium, coarsely chopped
-
table salt1 tsp
- Heat oven to 375ºF. 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 puréed. Allow to sit for at least 30 minutes before serving. Yields about 1/2 cup per serving.