Eggplant (aubergine) & Roasted Garlic Spread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 large eggplant, approximately 3 pounds
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 2 tablespoons roasted garlic, to taste
• 2 tablespoons sherry wine vinegar (or to-taste)
• 1 1/2 cups loosely packed basil leaves, chopped

Recipe

• 1 cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper.
• 2 roast in a preheated 400 degree oven until brown, approximately 20 minutes.
• 3 when cool, scoop the flesh from the skin and process with remaining ingredients until smooth.
• 4 correct seasoning.
• 5 can be stored refrigerated for up to one week.