Roasted Eggplant Olive Spread
This recipe makes 6 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||1 g|
- 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
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.