Eggplant Olive Spread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 1 eggplant, unpeeled (approx 1-1/4 lb) * 1 Head Garlic * 1/2 Cup Black Olives * 3 Tbsp. Olive Oil * 2 Tbsp. Black Olives
Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425F (200C) oven for 40 minutes or until very tender. Let cool slightly.
Scoop eggplant flesh and squeeze out garlic into food processor. Add olives and oil; puree. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped olives.
Number of Servings: 12
Recipe submitted by SparkPeople user LGAGNE2.
Scoop eggplant flesh and squeeze out garlic into food processor. Add olives and oil; puree. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped olives.
Number of Servings: 12
Recipe submitted by SparkPeople user LGAGNE2.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 63.9 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.4 g
- Protein: 0.7 g
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