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“Serve with your favorite crackers, pita chips or with crostini.”
READY IN:
1hr 40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Place eggplants, cut side up, on a baking sheet.
  3. Cut 12 slits in the flesh and stuff with garlic and thyme (see why they are pre-cut?).
  4. Drizzle with 2 tablespoons of oil and season with salt.
  5. Bake until tender, about 1 hour.
  6. Let cool about 20 minutes, then scoop out flesh and place in a food processor.
  7. Add parsley, basil, lemon juice, and 2 more tablespoons of oil.
  8. Process until smooth, season with about 1 teaspoon salt and 1 teaspoon pepper.
  9. Can be stored in the refrigerator about 3 days.

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