Eggplant Spread Recipe
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Body+Soul, July/August 2010
- Yield Serves 10 (3 cups)
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Ingredients
- 3 medium eggplant (about 4 pounds), halved
- 4 cloves garlic, peeled and very thinly sliced lengthwise
- 12 1-inch pieces fresh thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 3 tablespoons minced fresh herbs (a combination of parsley and basil)
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
Directions
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Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
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Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Will keep refrigerated up to 3 days. Serve with crackers or crostini.
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