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Roasted Eggplant Basil Spread

Total Time
52 min
Prep
12 min
Cook
40 min
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.
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.

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