¾cupextra virgin olive oil, plus 2 TB for brushing on eggplant
½teaspoonsea salt
½teaspoonblack pepper, or to taste
1 15.5-ouncecan chick peas, drained and rinsed
2 8.5-ouncejars green olives with pimento, drained
1red pepper, roasted, peeled, seeded (or 1/2 cup roasted red pepper strips)
½cupparsley, roughly chopped
½cupbasil, roughly chopped
¼cuporegano, roughly chopped
3garlic cloves, roughly chopped
2tablespoonsfresh lemon juice
Preheat oven to 350℉. Slice eggplant in half lengthwise and brush surface with 2 tablespoons olive oil. Sprinkle with salt and 1/4 teaspoon of the pepper.
Roast for 20 minutes or until eggplant begins to brown and flesh is softened. Cool and remove skin. Transfer flesh to the bowl of a food processor.
Place chick peas, olives, red pepper, parsley, basil, oregano, garlic, and lemon juice in the food processor. Pulse until ingredients are chunky.
Drizzle 3/4 cup olive oil through feed tube until incorporated with other ingredients. Do not over process so mixture remains chunky.