Roasted Eggplant (Aubergine) Spread
photo by ChefLee
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 4 slice eggplants, peeled (1/2-inch thick slices)
- 9.85 ml extra virgin olive oil
- 1 garlic clove, crushed through a press
- 59.14 ml jarred roasted red pepper, chopped rinsed and drained
- 2.46 ml small caper, rinsed
- fresh ground pepper
directions
- Heat oven to 425°F (220°C).
- Arrange the eggplant in a single layer on a nonstick coated baking sheet.
- Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
- Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
- Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
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