Roasted Eggplant Spread

• Minced Garlic (~6 cloves)
• Kosher salt
• Freshly ground black pepper
• Garlic powder
• Minced Fresh basil (~1/3 cup before mincing)
• Extra Virgin Olive Oil
• 2 Large eggplants
• Roasted garlic (~4 cloves)
• 1 Can tomato paste
• Balsamic vinegar (reduced)
• Sugar (if needed)

1. 1. Mix the first group of ingredients into the olive oil (to taste). It will probably come out even better if you let this sit for a while so the flavors blend.
2. 3. Preheat oven to 400F
3. 4. Cut eggplant into cubes (~1") and toss in the mixture. Then bake for ~45 minutes (until very tender and browned)
4. 5. Place eggplant and 1/2 the tomato paste in a food processor. Add the rest of the ingredients to taste including the rest of the tomato paste, a large helping of balsamic, more basil, and spices.
5. Best served cold

garlic, kosher salt, freshly ground black pepper, garlic, fresh basil, extra virgin, eggplants, garlic, tomato paste, vinegar, sugar

Taken from www.epicurious.com/recipes/member/views/roasted-eggplant-spread-50148026 (may not work)