Aired February 1, 2011
Preheat oven to 425F. Cut slits in the skin of whole eggplants with a sharp knife to allow steam to escape. Roast on a baking sheet until very tender. Let cool to handle then remove the flesh from the skin and puree in a food processor with salt, pepper and a little parsley. Spread as-is on white toast points or combine with Roasted Garlic and/or Roasted Cherry Tomatoes.