Guest guest Posted May 14, 2010 Report Share Posted May 14, 2010 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. Quote Link to comment Share on other sites More sharing options...
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