Recipe - Eggplant And Roasted Garlic Spread

1 lg Eggplant, approximately 3
lbs.
2 tablespoon Olive Oil
Salt And Freshly Ground
Black Pepper
2 tablespoon Roasted Garlic, to taste
2 tablespoon Sherry Vinegar, (or to
taste)
1 One half cup Loosely Packed Basil Leaves,
chopped

Cut the eggplant into 1inch slices, brush one side lightly with olive oil
and sprinkle with salt and pepper. Roast in a preheated 400 degree oven
until brown, approximately 20 minutes. When cool, scoop the flesh from the
skin and process with remaining ingredients until smooth. Correct
seasoning.

Can be stored refrigerated for up to one week.

Yield: 2 cups

Recipe by: JOHN ASH SHOW #JA9773

Posted to MCRecipe Digest V1 #488 by Bill Spalding billspa@icanect.net
on Feb 28, 1997.