Eggplant And Roasted Garlic Spread

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Eggplant And Roasted Garlic Spread

 

1 large eggpla1nt, about 3 lbs.

2 tablespoons olive oil

salt to taste

freshly ground black pepper to taste

2 tablespoons roasted garlic or to taste

2 tablespoons sherry vinegar or to taste

1 1/2 cups loosely packed basil leaves, chopped

 

 

Cut the eggplant into 1-inch slices, brush one side lightly with olive oil

and sprinkle with salt and pepper. Roast in a preheated 400 degree oven

until brown, approximately 20 minutes.

When cool, scoop the flesh from the skin and process with remaining

ingredients until smooth. Correct seasoning.

Can be stored refrigerated for up to one week.

Yields 2 cups.