Eggplant and Roasted Garlic Spread (V)

Ingredients

• 1 large eggplant, approximately 3 pounds
• 2 tbs olive oil
• Salt and freshly ground black pepper
• 2 tbs roasted garlic, to taste
• 2 tbs sherry vinegar (or to taste)
• 1½ C loosely packed basil leaves, chopped

Directions

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

Chef's Notes

• Can be stored under refrigeration for up to one week.