Roasted Eggplant Spread

• 1 medium eggplant
• 1/4 c. olive oil
• 1 tsp. olive oil
• 1 head garlic
• 1 tbsp. chopped fresh flat-leaf parsley
• 1 tbsp. red-wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1/4 tsp. ground cumin

1. Heat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil.
2. Place cut side down on a nonstick baking sheet.
3. Separate garlic cloves without peeling and wrap tightly in aluminum foil.
4. Place eggplant and garlic in oven and cook until tender -- about 30 minutes.
5. Allow to cool.
6. Unwrap garlic and peel.
7. Scrape flesh from eggplant and discard skin.
8. In a medium-sized bowl, combine garlic, eggplant, and parsley.
9. Add remaining oil, vinegar, salt, red pepper, and cumin; mix until well-blended.
10. Serve with pita wedges or crackers.

eggplant, olive oil, olive oil, garlic, parsley, redwine vinegar, salt, ground red pepper, ground cumin

Taken from www.delish.com/recipefinder/roasted-eggplant-spread-3119 (may not work)