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Eggplant And Roasted Garlic Spread Recipe

by Global Cookbook

Ingredients

1 lrg Eggplant - (abt 3 lbs) 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. Roasted garlic or possibly to taste

2 Tbsp. Sherry vinegar or possibly to taste 1 1/2 c. Loosely-packed basil leaves minced

Directions

1. Cut the eggplant into 1-inch slices, brush one side lightly with extra virgin olive oil and sprinkle with salt and pepper. Roast in a preheated 400 degree oven till brown, approximately 20 min.
2. When cold, scoop the flesh from the skin and process with remaining ingredients till smooth. Correct seasoning.
3. Can be stored refrigerated for up to one week.
4. This recipe yields 2 c..

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