Roasted Eggplant & Basil Spread

Ingredients

  • 1 large eggplant
  • Juice of 2 lemons
  • 2 cloves of garlic
  • 1 large bunch of basil
  • 1/4 cup extra virgin olive oil, plus more for drizzling eggplant
  • salt & pepper to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash your eggplant and pat it dry with a clean towel. Cut it lengthwise and place it on a baking sheet.
  3. Drizzle your eggplant with olive oil and spice with both salt and pepper.
  4. Roast in the oven for 30-45 minutes or until the skin of the eggplant looks puckered and the flesh is brown and soft all the way through.
  5. Allow your eggplant to cool for a couple of minutes. Once it is able to be handled, scoop out the flesh of the eggplant and place it into your food processor.
  6. Add your lemon juice, garlic, basil and 1/4 cup of olive oil and process on high until the entire mixture comes together.
  7. Enjoy on bread, with veggies or with crackers! This dip should last about a week in an airtight container in the fridge. It's a really great addition to jazz up your sandwiches!

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