Olive and Eggplant Spread Recipe-March 2024-www.zdask.com

Ingredients

Makes about 1 cup

　　1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern

　　4 tablespoons extra-virgin olive oil

　　1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted

　　1 tablespoon drained bottled capers, rinsed

Step 1

Preheat oven to 375°F.

Step 2

Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes.

Step 3

Scoop flesh from eggplant into a food processor, discarding skin, and purée with olives, capers, remaining 2 tablespoons oil, and salt and pepper to taste.