Eggplant Spread

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READY IN: 1hr 40mins
Recipe by threeovens

Serve with your favorite crackers, pita chips or with crostini.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Place eggplants, cut side up, on a baking sheet.
  3. Cut 12 slits in the flesh and stuff with garlic and thyme (see why they are pre-cut?).
  4. Drizzle with 2 tablespoons of oil and season with salt.
  5. Bake until tender, about 1 hour.
  6. Let cool about 20 minutes, then scoop out flesh and place in a food processor.
  7. Add parsley, basil, lemon juice, and 2 more tablespoons of oil.
  8. Process until smooth, season with about 1 teaspoon salt and 1 teaspoon pepper.
  9. Can be stored in the refrigerator about 3 days.

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