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
- Preheat your oven to 400 degrees.
- Wash your eggplant and pat it dry with a clean towel. Cut it lengthwise and place it on a baking sheet.
- Drizzle your eggplant with olive oil and spice with both salt and pepper.
- 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.
- 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.
- Add your lemon juice, garlic, basil and 1/4 cup of olive oil and process on high until the entire mixture comes together.
- 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!
