Eggplant and Roasted Garlic Spread (V)

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

Directions

1. Prep Eggplant: Cut eggplant into 1" slices. Brush lightly with olive oil and season with salt and pepper.
2. Roast: Roast in a 400°F oven ~20 minutes, until browned and tender.
3. Purée: Once cool, scoop the flesh from the skins and process with the remaining ingredients until smooth.
4. Finish: Adjust seasoning to taste and serve.

Chef's Notes

• Can be stored under refrigeration for up to one week.

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