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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.