ROASTED EGGPLANT-GARLIC SPREAD

ROASTED EGGPLANT-GARLIC SPREAD image

Number Of Ingredients 10

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1 small eggplant
1 tsp. coarse salt
1 tbsp. plus 1 tsp. olive oil, plus more for spraying
2 garlic cloves, skin on, wrapped in foil
1 medium onion, chopped
2 tsp. balsamic vinegar
1 tbsp. fresh lemon juice
1 tbsp. finely chopped fresh basil
1 tbsp. freshly grated parmesan cheese
salt and ground pepper

Steps:

Preheat the oven to 400F. Peel the eggplant and slice it crosswise into 1/2 inch slices.Place eggplant in a colander, sprinkle with coarse salt, weight down with a plate and let drain for about 20 min. Rinse off and pat dry. Spray eggplant slices lightly with olive oil and arrange on a baking sheet with the garlic. Bake for 10 min., flip the eggplant slices and return to oven for 15 more min. Remove from oven, let eggplant cool. Set garlic aside. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and saute until soft, about 6-8 min. Add balsamic vinegar and reduce while sauteing for another 2 min. In a food processor process the eggplant, garlic, onion mixture, lemon juice, basil and parmesan cheese until pureed. Add salt and peper.