Roasted eggplant basil spread
SmartPoints® value per serving
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.
1⅓ cup(s), fresh, packed
20 gm, green, pitted
2 medium clove(s), coarsely chopped
- 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.