Recipe courtesy of Terrance Brennan
Save Recipe Print
Total:
1 hr 10 min
Prep:
25 min
Cook:
45 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

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

Spiced Eggplant Caviar with Cruditandeacute;s

Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche

Recipe courtesy of Food Network

Grilled Lemonfish with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword