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Easy Eggplant Spread

This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.

  • Servings: 10
  • Yield: Makes 3 cups

Source: Body+Soul, July/August 2010


  • 3 medium eggplant (about 4 pounds), halved
  • 4 cloves garlic, peeled and very thinly sliced lengthwise
  • Twelve 1-inch pieces fresh thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 tablespoons minced fresh herbs (a combination of parsley and basil)
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper


  1. Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.

  2. Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.

Cook's Notes

Will keep refrigerated up to 3 days.

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