PREP TIME                                     COOK TIME

2 minutes                                          50 minutes          


50-55 minutes

SERVINGS: 2 cups


  • 1 large eggplant
  • 1 large tomato
  • 2-3 garlic cloves
  • 1/4th cup Nuvo's Early Harvest Olive Oil
  • 1/2 cup chopped fresh parsley
  • 1/2 Lemon's juice
  • Kosher Sea salt to taste


  1. Preheat oven to 205 degrees Celsius.
  2. Make 4 slits lengthwise in the eggplant, and insert garlic cloves into the slits. Make some slits in the side of the tomato as well.
  3. Grease a baking sheet with the oil lightly.
  4. Place the eggplant and whole tomato on the sheet and bake until soft.
  5. Remove the tomato when soft (it will become soft early) and leave the eggplant in the pan and remove when done about 45 minutes.
  6. Remove the pan from oven and let cool.
  7. Now remove skins from the eggplant and tomato.
  8. Blend the roasted eggplant and tomato in a food processor.
  9. Add lemon juice, olive oil and blend until smooth. 
  10. Sprinkle parsley on top and serve with snacks.