Eggplant-Roasted Garlic Spread

Name: Eggplant-Roasted Garlic Spread
Ingredients: 1 cup loosely packed fresh basil leaves, chopped; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons sherry vinegar; 1 large head roasted garlic; Olive oil for brushing the eggplant; 1 large eggplant (2½ pounds); Kosher or sea salt and freshly ground pepper; Olive oil for brushing the eggplant

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 large eggplant (2½ pounds)
Olive oil for brushing the eggplant
Kosher or

Starter
Vegan
Gluten-free

Method

Preheat the oven to 400°F. Cut off the stem from the eggplant and discard. Cut the eggplant into 1-inch-thick rounds, brush both sides liberally with olive oil, and season to taste with salt and pepper. Roast in the oven until soft and lightly browned, about 25 minutes.

In a