Food & Cooking Recipes Appetizers Easy Eggplant Spread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 10, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Yield: 3 cups 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. Ingredients 3 medium eggplant (about 4 pounds), halved 4 cloves garlic, peeled and very thinly sliced lengthwise Twelve 1-inch pieces fresh thyme ¼ 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 Directions 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. 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. Rate it Print