1 - large eggplant
1 1/4 t olive oil
1 C pitted kalamata olives
1 t capers
4 - cloves garlic
1/2 - bunch curly parsley, chopped
1 C green olives stuffed with pimientos
Rub eggplant with olive oil and roast at 425ยบ F. Let cool and remove peel.
Put eggplant, olives, capers, parsley, and garlic in food processor and puree, adding a little olive oil to get the right consistency.
Smear this on anything--or nearly anything--and you will be in heaven.
ReplyDeleteOK, I take that back. The roasted eggplant, which I put in there mainly as filler, doesn't add anything. Leave it out, and just spread more thinly.
ReplyDelete