Roasted Eggplant and Garlic Spread

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 1
  • Makes 2 cups (500 ml)



  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  2. Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.
  3. In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.
  4. Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.