- Preheat oven to 400°F. Cut eggplants in half lengthwise; place, cut sides down, on bakng sheet; bake for 20 minutes or until they are fork-tender.
- Let eggplants cool slightly; scoop out pulp into blender. Purée pulp; spoon into bowl. Stir in oil, green onions, garlic, lemon juice, basil and pepper. Serve at room temperature or refrigerate for 1 hour before serving.
Tip: Serve with your favorite crackers or toast.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Virgin