0 0
Eggplant Aubergine & Roasted Garlic

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

215.1
Calories
130 g
Calories From Fat
14.5 g
Total Fat
2 g
Saturated Fat
0 mg
Cholesterol
9.8 mg
Sodium
21.2 g
Carbs
12 g
Dietary Fiber
6.7 g
Sugars
5 g
Protein
722g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Eggplant Aubergine & Roasted Garlic

Features:
    Cuisine:

    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^.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Juicy Stuffed Chicken Breasts – Easy Stovetop Method
    Earls Warm Spinach And Artichoke Dip
    next
    Earls Warm Spinach And Artichoke Dip
    Featured Image
    previous
    Juicy Stuffed Chicken Breasts – Easy Stovetop Method
    Earls Warm Spinach And Artichoke Dip
    next
    Earls Warm Spinach And Artichoke Dip

    Add Your Comment

    15 + 15 =