ROASTED EGGPLANT GARLIC SPREAD

ROASTED EGGPLANT GARLIC SPREAD image

Yield 8 people

Number Of Ingredients 9

1 small eggplant
1 tsp coarse salt
1 TBSP + 1 tsp olive oil
2 garlic cloves skin on in foil wrap
1 medium onion diced
2 tsp balsamic vinegar
1 TBSP chopped fresh basil
1 TBSP fresh lemon juice
1 TBSP grated parmesan cheese

Steps:

Preheat oven to 400. Peel eggplant and slice it in 1/2 inch slices crosswise, Place in colander, sprinkle with coarse salt, weigh down with plate for 20 minutes allowing it to drain. Rinse off and pat dry Spray eggplant lightly with olive oil and arrange on a baking sheet with the garlic. Bake 10 minutes, flip the slices, and return to oven for 15 more. Remove from the oven, then chop coarsely. Set garlic aside. Heat oil in a small skillet over medium heat. Add onion and saute until soft. Add balsamic vinegar and reduce while sauteing for 2 more mins. In a food processor, process eggplant, garlic, onion mix, lemon juice, basil, and parmesan until pureed. Add salt and pepper to taste. Transfer to airtight container and refrigerate until ready to use.