Italian Eggplant Spread Recipe

ingredients

2 medium eggplants (1 pound size)
2 heads garlic, separated into cloves and peeled
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
2 teaspoons olive oil (optional)
1 1/2 teaspoon dried oregano
OR
1 1/2 tablespoon fresh oregano
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
crusty French bread slices, for serving
raw vegetables, for serving

directions

Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half, and insert the garlic cloves and dried tomatoes in the slits. Place the eggplants in a baking pan.

Cover and bake at 450 degrees F for 45 to 60 minutes, or until very tender. Cool to room temperature.

Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth.

Transfer the spread to a serving dish, and serve at room temperature with crusty French bread slices or raw vegetables.

nutrition data

Nutritional data has not been calculated yet.