Roasted Eggplant (Aubergine) Spread

Brenda.'s Note:

Serve warm or cold as a spread for crostini or toasted Italian bread slices. A suggestion from Katia that I think is fabulous, is to add a sprinkle of balsamic and a dash of parmesan to your bagel, crostini, sandwich etc.. to really put this over the top! Thanks Katia!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 4 slices eggplants , peeled (1/2-inch thick slices)
• 2 teaspoons extra virgin olive oil
• 1 garlic clove , crushed through a press
• ¼ cup jarred roasted red pepper , chopped rinsed and drained
• ½ teaspoon small caper , rinsed
• fresh ground pepper

Directions:

1. Heat oven to 425°F (220°C).
2. Arrange the eggplant in a single layer on a nonstick coated baking sheet.
3. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
4. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
5. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

Reviews

[bigbadbrenda]

This was very good and I made some toasted bread to put it on. Thank you Brenda for posting the recipe.Made for zwt5 for Cooks with Dirty Faces.

[Andriy]

i didn't have the red peppers and wish i had. without them, my attempt didn't turn out with the kind of rich flavour i expected.

[Lil G-lin]

I took this recipe and added tomatoes, green onions, lime and a little beer. I just wanted use what was available to to me. It came out came out very thick. So I decided to add it to pasta.