Eggplant and Garlic Spread |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This spread is delicious smeared on a sandwich made with cold cuts and crusty bread or served on crackers Ingredients:
1 large eggplants or 2 japanese eggplants |
3 -4 garlic cloves, peeled |
1/4 cup olive oil (more or less) |
fresh parsley leaves, chopped finely |
1/4 teaspoon ground allspice |
salt & pepper |
Directions:
1. Pierce whole eggplant(s) on one side. Put whole, pierced side up on a rack in 500F oven for 20 to 30 minutes.
2. Put peeled whole garlic cloves in a small oven proof bowl. Drizzle with a little olive oil and place in oven beside the eggplant for 10 minutes or til golden.
3. When the eggplant is limp and flat, remove it from the oven and peel away the skin. It should fall away easily.
4. Put the eggplant flesh into a medium sized bowl. Add roasted garlic cloves, olive oil, allspice, parsley, salt and pepper. Mash with a potato masher til relatively smooth.
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