Roasted Eggplant Olive Spread

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Eggplant Olive Spread

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 118
pro 1 g
total fat 11 g
sat. fat 1 g
carb 5 g
fibre 1 g
chol 0 mg
sodium 397 mg
% RDI: -
calcium 3
iron 4
vit C 5
folate 1
  • Portion size: 6
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 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

Preparation

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.

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