- Halve eggplant lengthwise; brush all over with olive oil. Grease a shallow baking pan with the remaining olive oil. Place sliced garlic on the cut side of the eggplant halves. Carefully invert eggplant halves onto the prepared pan, tucking garlic slices under the eggplant.
- Bake in a 350 degree F oven for 45 to 60 minutes or until the skin begins to look shriveled. Turn off oven; cool eggplant in the oven for 1-1/2 hours.
- With a large spatula carefully transfer eggplant halves and garlic to a serving platter, cut sides up. Garnish with parsley.
- Serve with crackers, toast, pita wedges, or vegetables. Makes about 16 servings.
From the Test Kitchen
Prepare eggplant spread. After cooking, cover and transport in a picnic basket.
Nutrition Facts (Eggplant-Garlic Spread)
- Per serving:
- 52 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 2 mg sodium ,
- 3 g carb. ,
- 1 g fiber