Roasted Eggplant and Garlic Spread

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

2. 2

   Place the eggplant, cut side down, and the garlic cloves on the baking sheet. Drizzle with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until tender. Let cool for 10 minutes. Peel the eggplant and garlic.

3. 3

   In a food processor, purée the eggplant and garlic with 2 tbsp (30 ml) of the oil until fairly smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl.

4. 4

   Drizzle with the remaining oil and top with the tomatoes, walnuts and chives. Serve warm with the crackers.