Ingredients:
1 – 6-ounce eggplant, cut in half lengthwise
1 head of garlic unpeeled
4 tsp of olive oil
Directions:
Preheat oven to 350
Line a baking sheet with parchment paper. Place eggplant on a baking sheet sliced side face down. Roast for 1 hour, remove from oven and let cool.
Cut the tips off the end of the head of garlic, place in a small tight covered baking dish, and place in oven while eggplant roasts, for 30 minutes. Remove let cool and then put the garlic cloves through a press.
Scoop the flesh from the cooled eggplant, and place in a food processor, ninja or bullet. Now add the garlic puree and oil.
Process until smooth, season with salt and pepper.
Serve with IP chips, or with hand-made crackers such as Herbed Potato Crackers.
Tip – Phase 4 use 6- 8 tsp of olive oil.
Recipe yields 2 cups of veggies and 2 servings of oil.