Wednesday, June 6, 2012

Eggplant Spread

Ok. So I have been so excited about this summer vacation but I feel like ever since I took my first grader to school for the last time, I haven't been able to sit down. Play dates, swim parties, lunches, dinners, house projects. I'm not complaining just realizing why some parents prefer their kids to be at school. I haven't been able to have my kitchen to myself and do my "magic." I'm sorry and please bare with me as I will try to organize my time better during this summer break.

I have been meeting my friends for lunches with our children and thought that next time we meet I should definitely bring one of my dips that I like to make. And why not this yummy one with eggplant. It is very healthy and super easy to make. I serve it with warm crostini or crackers.


3 medium eggplants, halved
4 cloves garlic, peeled and very thinly sliced
12 1-inch pieces fresh thyme
1/4 cup extra-virgin olive oil
3 Tbsp. minced fresh herbs (I used parley and basil)
2 Tbsp. fresh lemon juice


1. Preheat oven to 400F. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 Tbsp. oil and season with about 1/2 tsp of salt.
2. Bake until tender, about 1 hour. Remove from oven and let cool for 20 mins. Scoop flesh into a food processor. Add herbs, 2 Tbsp. oil and lemon juice. Pure until smooth. Pulse with salt+pepper to combine. Please pair it up with a glass of your favorite sparkling wine or a summer cocktail and use the leftovers as a spread on veggie sandwiches.

/photos by me/


  1. Can't wait to try this! Can this be made ahead of time, or should it be eaten as soon as it's prepared?

  2. It turned color the next day but tasted the same. Up to you..i used it next day as a sandwich spread. Thank you for visiting me!