Guest guest Posted March 9, 2010 Report Share Posted March 9, 2010 Roasted Eggplant Basil Spread 2 medium eggplants 1 1/3 cups fresh basil, packed 20 medium green olives, pitted 2 large garlic cloves, coarsely chopped 1 teaspoon salt Heat oven to 375 degrees. Cut eggplant in half lengthwise. Place eggplant halves, cut-side down, on a baking sheet coated with cooking spray. Roast until eggplant is soft, about 35 to 40 minutes. Cool to room temperature. With a spoon, scrape flesh from eggplant into a food processor or blender. Add basil, olives, garlic and salt; blend until coarsely puréed. Allow to sit for at least 30 minutes before serving. Makes 6 servings. Calories 58, Fat 2 g, Carbs 10 g, Sodium 520 mg, Fiber 4 g. Quote Link to comment Share on other sites More sharing options...
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