Eggplant (Aubergine) & Roasted Garlic Spread

Submitted by Dancer

"this is very tasty and easy to prepared."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 2 cs.

ingredients

• 1 large eggplant, approximately 3 pounds
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 2 tablespoons roasted garlic, to taste
• 2 tablespoons sherry wine vinegar (or to-taste)
• 1 1⁄2 cups loosely packed basil leaves, chopped

directions

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

Reviews

[Garlic Chick]

I made this with my dinner this evening to dip crusty bread into. Quite good. I made it as stated but roasted my eggplants whole on the grill for an hour instead of cut and in the oven. I did not have any sherry wine vinegar so I used 1 1/2 tablespoons red wine vinegar. Only reason for 4 rather than 5 stars is that both my hubby and I felt the basil and vinegar covered up the mellow flavor of the roasted garlic. A winner and thanks for posting, Dancer^.