Smokey eggplant meets bright olives in this delicious spread. Dip your favorite crackers and veggies into it, or spread onto your next sandwich, for an explosion of flavor.

Yields: about 3 cups

Recipe by our Farm Chef, Carly Silberman

Ingredients

  • 1 Eggplant
  • 1 (14 oz) Can Garbanzo Beans, drained and rinsed
  • 1 (14oz) Can Green Olives with Pimento, drained
  • 2 Roasted Red Peppers, chopped
  • 1 Clove Garlic, peeled and chopped
  • 1/4 Cup Parsley, chopped
  • 3/4 – 1 tsp Salt
  • 1/3 Cup Good Quality Olive Oil

Directions

  1. Place whole, washed eggplant directly over the flame of a gas burner on your stovetop or grill. Roast for 4 minutes until the skin has blistered, flip over and roast 4 additional minutes. With tongs, transfer roasted eggplant to a bowl and cover with plastic wrap. Allow it to steam for 10 minutes.
  2. Add garbanzo beans, olives, roasted red peppers, garlic, and parsley to a food processor or blender. Remove plastic from the roasted eggplant, cut in half vertically, remove seeds and discard. Scoop out eggplant flesh and add to food processor. Discard eggplant skin.
  3. Blend everything together until incorporated, but still a little chunky. Add salt and slowly drizzle oil in, blend until incorporated.
  4. Serve as a spread to crackers, bread, and veggies.