Tested till perfect Roasted Eggplant Olive Spread

Roasted Eggplant Olive Spread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1eggplant
  • 1 1garlic head
  • 1/2 cup 1/2cupkalamata olivekalamata olives, rinsed and pitted
  • 3 tbsp 3tbspextra virgin olive oil
  • 2 tbsp 2tbspchopped pitted olives
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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 Information Per serving: about

cal 118 pro 1g total fat 11g sat. fat 1g
carb 5g fibre 1g chol 0mg sodium 397mg

% RDI:

calcium 3 iron 4 vit C 5 folate 1
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