Ingredients
- 1 eggplant
- 1 head garlic
- 1/2 cup (125 mL) Kalamata olives, rinsed and pitted
- 3 tbsp (50 mL) extra-virgin olive oil
- 2 tbsp (25 mL) chopped pitted olives
Steps
- Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425°F (220°C) oven for 40 minutes or until very tender. Let cool slightly.
- Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped olives.
