Food & Cooking Recipes Snacks Dips Recipes Easy Eggplant Spread Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 10, 2017 Rate PRINT Share 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. Originally appeared: Body+Soul, July/August 2010, Whole Living, July/August July/August 2010 Rate It PRINT