Roasted Eggplant (Aubergine) Spread

Recipe by Vino Girl
READY IN: 1hr 25mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
  • Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
  • Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
  • Cool slightly so it can be handled; chop eggplant and garlic.
  • Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
  • Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
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