Roasted Eggplant (aubergine) Spread

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 3 medium eggplants, peeled and sliced thinly (1/8-inch)
• 2 1/2 teaspoons salt
• 10 garlic cloves, peeled
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• roasted bell pepper, slices (optional)
• parmesan cheese (optional)

Recipe

• 1 sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• 2 preheat oven to 450°f rinse eggplant and place on oiled baking sheets; add garlic.
• 3 bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• 4 cool slightly so it can be handled; chop eggplant and garlic.
• 5 combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• 6 spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.