Italian Eggplant Spread

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Italian Eggplant Spread

 

2 medium eggplants

(about 1 pound each)

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 teaspoons dried oregano

OR 1 1/2 tablespoons fresh oregano

1/4 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

 

Yield: 1 1/2 cups

 

1. 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.

 

2. Place the eggplants in a baking pan. Cover and bake

at 450 F for 45 to 60 minutes, or until very tender.

Cool to room temperature.

 

3. 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.

 

4. Transfer the spread to a serving dish, and serve at

room temperature with crusty French bread slices or

raw vegetables.

 

 

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