Roasted Eggplant Olive Spread
Servings: 6
Ingredients:
| 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% |
-
1 eggplant
1 head garlic
1/2 cup (125 mL) kalamata olives, rinsed and pitted
3 tbsp (50 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped 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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