Roasted Eggplant Olive Spread

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 1 eggplant
  • 1 garlic head
  • 1/2 cup kalamata olive rinsed and pitted
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped pitted olives

Method

Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425 °F (220 °C) oven for 40 minutes or until very tender. Let cool slightly.

Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped olives.

Nutritional facts <b>Per serving:</b> about

  • Sodium 397 mg
  • Protein 1 g
  • Calories 118.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Eggplant Olive Spread

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