Aubergine And Roasted Garlic Spread Recipe

• 1 lrg Aubergine, approximately 3 lbs.
• 2 Tbsp. Extra virgin olive oil Salt And Freshly Grnd Black Pepper
• 2 Tbsp. Roasted Garlic, to taste
• 2 Tbsp. Sherry Vinegar, (or possibly to taste)
• 1 1/2 c. Loosely Packed Basil Leaves, minced

1. Cut the aubergine into 1-inch slices, brush one side lightly with extra virgin olive oil and sprinkle with salt and pepper.
2. Roast in a preheated 400 degree oven till brown, approximately 20 min.
3. When cold, scoop the flesh from the skin and process with remaining ingredients till smooth.
4. Correct seasoning.
5. Can be stored refrigerated for up to one week.
6. Yield: 2 c.

aubergine, extra virgin olive oil salt, garlic, sherry vinegar, basil

Taken from cookeatshare.com/recipes/aubergine-and-roasted-garlic-spread-71380 (may not work)