EASY EGGPLANT SPREAD | MARTHA STEWART
This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- 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.
- 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. Serve with crackers or crostini.
Nutrition Facts : Calories 95 g, FatContent 6 g, ProteinContent 2 g, SodiumContent 172 g
ROASTED EGGPLANT SPREAD RECIPE: HOW TO MAKE IT
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts : Calories 84 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 153mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable
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