Eggplant and Roasted Garlic Spread

Ingredients:

• 1 large eggplant, approximately 3 pounds
• 2 tbs olive oil
• Salt and freshly ground black pepper
• 2 tbs roasted garlic, to taste
• 2 tbs sherry vinegar (or to taste)
• 1½ C 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° 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 under refrigeration for up to one week.

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Michael Fritsche
mbf@fritsche.org

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