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Photo of Roasted eggplant basil spread by WW

Roasted eggplant basil spread

2
Points® value
Total Time
52 min
Prep
12 min
Cook
40 min
Serves
6
Difficulty
Easy
Need a dip to brighten up your spring veggies? Add a little flavour to holiday leftover sandwiches, or use it as a dip for fresh raw vegetables.

Ingredients

Uncooked eggplant

2 medium

Fresh basil

1⅓ cup(s), fresh, packed

Olives

20 large, green, pitted

Garlic

2 clove(s), large, coarsely chopped

Table salt

1 tsp(s)

Instructions

  1. Heat oven to 375°F (186°C). 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 pureed. Allow to sit for at least 30 minutes before serving.
  3. Yields about 1/2 cup per serving.

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