Roasted Eggplant Spread

Roasted eggplant with garlic & cheese creates a wonderful combination of savory flavors. Spread it on crusty bread or pita chips, or serve with crudites. Simple and delicious.

• Ready In: 50 mins
• Yields: 3 cups

Ingredients

• 1  large eggplant (1 to 1-1/2 lbs.)
• 8  ounces cream cheese
• 1  cup cheese, grated (Romano or Parmesan)
• 3  garlic cloves
• 1⁄2 cup olive oil
•  salt & pepper, to taste

Directions

1. Preheat oven to 375 degrees F.
2. Lightly grease baking sheet.
3. Cut eggplant in half lengthwise.
4. Place cut side down in baking sheet and bake about 40 minutes.
5. Cool and remove skin.
6. Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
7. Add oil in stream until smooth.