Roasted Eggplant and Garlic Spread

Name: Roasted Eggplant and Garlic Spread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 cups (500 ml)
Ingredients: 1 eggplant, about 1 1/4 lb (565 g), halved lengthwise; 5 garlic cloves, unpeeled; 1/4 cup (60 ml) olive oil; 1/4 cup (35 g) cherry tomatoes, quartered; 2 tbsp roasted walnuts, finely chopped; 1 tbsp chives, finely chopped; 24 parmesan and chives crackers

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Preparation 15 min
Cooking 25 min
Servings 1
Makes 2 cups (500 ml)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

- 1 eggplant, about 1 1/4 lb (565 g), halved lengthwise
- 5 garlic cloves, unpeeled
- 1/4 cup (60 ml) olive oil
- 1/4 cup (35 g) cherry tomatoes, quartered
- 2 tbsp roasted walnuts, finely chopped
- 1 tbsp chives, finely chopped
- 24 parmesan and chives crackers

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.
- In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.
- Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.

Roasted Eggplant and Garlic Spread

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Ingredients

Preparation

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