Roasted Eggplant (Aubergine) Spread

Recipe by Brenda.
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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