|1/2 cup (125 mL)||Kalamata olives, rinsed and pitted|
|3 tbsp (50 mL)||extra-virgin olive oil|
|2 tbsp (25 mL)||chopped pitted olives|
- Preheat oven to 425F (220C).
- Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in preheated 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; puree. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours.
- Sprinkle with chopped olives.
Makes 8 servings.
Nutritional information Per serving: about 118 cal, 1 g pro, 11 g total fat (1 g sat. fat), 5 g carb, 1 g fibre, 0 mg chol, 397 mg sodium. % RDI: 3% calcium, 4% iron, 5% vit C, 1% folate.