Ingredients
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1
-
2
-
-
2
-
2
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) & Roasted Garlic Spread,this is very tasty and easy to prepared.,I made this with my dinner this evening to dip crusty bread into. Quite good. I made it as stated but roasted my eggplants whole on the grill for an hour instead of cut and in the oven. I did not have any sherry wine vinegar so used 1 1/2 tablespoons red wine vinegar. Only reason for 4 rather than 5 stars is that both my hubby and I felt the basil and vinegar covered up the mellow flavor of the roasted garlic. A winner and thanks for posting, Dancer^.,this is very tasty and easy to prepared.
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Steps
|
1
Done
|
Cut the Eggplant Into 1-Inch Slices, Brush One Side Lightly With Olive Oil and Sprinkle With Salt and Pepper. |
|
2
Done
|
Roast in a Preheated 400 Degree Oven Until Brown, Approximately 20 Minutes. |
|
3
Done
|
When Cool, Scoop the Flesh from the Skin and Process With Remaining Ingredients Until Smooth. |
|
4
Done
|
Correct Seasoning. |
|
5
Done
|
Can Be Stored Refrigerated For Up to One Week. |
