Eggplant (Aubergine) & Roasted Garlic Spread

• 1 large eggplant, approximately 3 pounds
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 2 tablespoons roasted garlic, to taste
• 2 tablespoons sherry wine vinegar (or to-taste)
• 1 12 cups loosely packed basil leaves, chopped

1. Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper.
2. Roast in a preheated 400 degree oven until brown, approximately 20 minutes.
3. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth.
4. Correct seasoning.
5. Can be stored refrigerated for up to one week.

eggplant, olive oil, salt, garlic, sherry wine vinegar, basil

Taken from www.food.com/recipe/eggplant-aubergine-roasted-garlic-spread-53777 (may not work)