Roasted Eggplant and Garlic Spread | RICARDO

Ingredients

• 1 eggplant, about 1 1/4 lb (565 g), halved lengthwise
• 5 garlic cloves, unpeeled
• 1/4 cup (60 ml) olive oil
• 1/4 cup (35 g) cherry tomatoes, quartered
• 2 tbsp roasted walnuts, finely chopped
• 1 tbsp chives, finely chopped
• 24 parmesan and chives crackers