This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Ingredients

  • Whole eggplant
  • Salt and pepper
  • Parsley
  • Toast points, for serving
  • Roasted Garlic or Roasted Cherry Tomatoes, for serving

Preparation

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.