Core Recipe Servings | 6 Preparation Time | 12 min Cooking Time | 40 min Level of Difficulty | Easy
snacks | Add Mediterranean flavor to sandwiches with a scoop of this spread, or use it as a dip for fresh raw vegetables.
2 medium eggplant(s) 1 1/3 cup basil, fresh, packed 20 medium olive(s), green, pitted 2 large garlic clove(s), coarsely chopped 1 tsp table salt
Instructions
1. Heat oven to 375ºF. 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. 2. 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. Yields about 1/2 cup per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
