Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 8,000+ healthy, delicious recipes
Photo of Roasted eggplant basil spread by WW

Roasted eggplant basil spread

0
0
0
SmartPoints® value per serving
Total Time
52 min
Prep
12 min
Cook
40 min
Serves
6
Difficulty
Easy
We love this easy, mostly hands-off recipe that requires just five ingredients. All you have to do is roast the eggplant halves until they're softened, which should take about 40 minutes. Scoop out the flesh, then purée with fresh basil, green olives, chopped garlic, and a pinch of salt to reach your desired consistency. You can add Mediterranean flavor to sandwiches with a scoop of this spread, or use it as a dip for fresh raw vegetables. You'll love it so much that you can easily scale up the recipe so you can have a batch on hand at all times.

Ingredients

Uncooked eggplant(s)

2 medium

Basil

1⅓ cup(s), fresh, packed

Olive(s)

20 gm, green, pitted

Garlic clove(s)

2 medium clove(s), coarsely chopped

Table salt

1 tsp

Instructions

  1. 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.
  2. 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.