Roasted Eggplant Basil Spread

Ingredients

2 medium eggplants

1 1/3 cup basil, fresh, packed

20 medium olives, green, pitted

2 large garlic cloves, coarsely chopped

1 tsp table salt

Instructions

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. Use as a dip for fresh raw vegetables.

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