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Eggplant And Roasted Garlic Spread
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
- 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.
- When cold, scoop the flesh from the skin and process with remaining ingredients till smooth. Correct seasoning.
- Can be stored refrigerated for up to one week.
- This recipe yields 2 c..
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