Ingredients
2 medium eggplant(s)
1 1/3 cup basil, fresh, packed
20 medium olive(s), green, pitted
2 large garlic clove(s), coarsely chopped
1 tsp table salt
Preparation
Heat oven to 375ºF. 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.
With a spoon, scrape flesh from eggplant into a food processor or blender. Add basil, olives, garlic and salt; blend until coarsely puréed. Allow to sit for at least 30 minutes before serving. Yields about 1/2 cup per serving.
