Olive and Eggplant Spread

4 ingredients
3 steps

Ingredients

  • 1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted
  • 1 tablespoon drained bottled capers, rinsed

Directions

  1. 1
    Preheat oven to 375F.
  2. 2
    Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes.
  3. 3
    Scoop flesh from eggplant into a food processor, discarding skin, and puree with olives, capers, remaining 2 tablespoons oil, and salt and pepper to taste.

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