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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Serve with your favorite crackers, pita chips or with crostini. Ingredients:
3 medium eggplants, halved lengthwise (about 4 lbs) |
4 garlic cloves, sliced into 12 thin slices |
3 -4 sprigs fresh thyme, cut into 12 1-inch pieces (keep reading you will see why) |
1/4 cup extra virgin olive oil |
kosher salt |
2 tablespoons fresh parsley, minced |
1 tablespoon fresh basil, minced |
2 tablespoons fresh lemon juice |
freshly ground black pepper |
Directions:
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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