Eggplant And Roasted Garlic Spread

Recipe Ingredients

1		Eggplant - (abt 3 lbs) (large)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Roasted garlic - or to taste
2 tablespoons	30ml	Sherry vinegar - or to taste
1 1/2 cups	60g / 2.1oz	Loosely-packed basil leaves - chopped

Recipe Instructions

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.

This recipe yields 2 cups.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9773 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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