Name: Eggplant and Sun-dried Tomato Spread
Cook time: 25 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1 head garlic; 6 1/2 tablespoons extra-virgin olive oil, divided; 2 1/2 pounds eggplant; 1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil; 1/2 cup chopped flat-leaf parsley; 1/2 cup chopped basil; 1 tablespoon fresh lemon juice; Accompaniment: toasted baguette slices

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Eggplant and Sun-dried Tomato SpreadQuentin Bacon

A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini.

Cooks' note:

Spread, without herbs, can be made 1 day ahead and chilled. Bring to room temperature and stir in herbs before serving.

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