EASY EGGPLANT SPREAD

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Easy Eggplant Spread image

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     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 8

3 medium eggplant (about 4 pounds), halved
4 cloves garlic, peeled and very thinly sliced lengthwise
Twelve 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

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, Fat 6 g, Protein 2 g, Sodium 172 g

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