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Eggplant Roasted Garlic Spread
Ingredients
- 1 lrg eggplant approximately 3 pounds
- 2 Tbsp. extra virgin olive oil salt and freshly grnd black pepper
- 2 Tbsp. roasted garlic to taste
- 2 Tbsp. sherry vinegar to taste
- 1 1/2 c. basil leaves loosely packed and 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.
- Yield: 2 c.
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