- 1 globe Eggplant
- 2 cloves Garlic
- 1/2 C Walnuts, chopped
- 2 C Basil leaves, packed fresh
- 3 T The Olive Grove’s Super Premium Extra Virgin Olive Oil, peppery or mild
- 1 T Capers, crushed
Preheat oven to 350. Place eggplant on a baking sheet and bake until slightly collapsed and tender inside, about 1 hour. Remove from oven and let cool to the touch. Remove and discard skin, and coarsely chop flesh.
In a blender, combine eggplant, garlic, 1t salt, walnuts, basil, and olive oil. Puree. If too thick, add a touch more olive oil. Stir in capers. Serve with pita bread.