Roasted Eggplant Olive Spread
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This recipe makes 6 servings
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
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.
