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Roasted Eggplant Olive Spread

appetizers, relishes/preserves, vegetables

1 eggplant
1 head garlic
1/2 cup Kalamata olives; rinsed and pitted
3 tablespoons extra-virgin olive oil.
2 tablespoons chopped pitted olives

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 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.

Contributor: Canadian Living - July, 1999

Yield: 6 appetizers

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