Recipe courtesy of Terrance Brennan
Total:
1 hr 10 min
Active:
25 min
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Eggplant Gratin

Recipe courtesy of Ina Garten

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Eggplant Caviar

Recipe courtesy of Michael Symon

Eggplant Caviar

Recipe courtesy of Pilar Sanchez

Poor Man's Caviar: Eggplant Spread

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking