This is a great topping for your party appetizer platter.
Serves: 12Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy
- 2 eggplants, about 1 lb. each
- ¼ cup olive oil, divided
- 8 cloves garlic, skin on
- ¼ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Preheat oven to 425°F.
- Split the eggplants lengthwise and brush the cut surface with 1 tablespoon olive oil. Place on a baking sheet along with the whole garlic cloves. Bake for 30 to 40 minutes or until tender. Remove from oven and allow to cool.
- Scoop out the flesh from the eggplant and transfer to the bowl of a food processor. Trim the root ends from the garlic cloves and squeeze out the garlic pulp; add the pulp to the eggplant. Add 2 tablespoons olive oil, salt, and pepper and process until smooth. Transfer to a serving bowl and drizzle remaining olive oil on top.