Ingredients for Eggplant Aubergine Roasted Garlic Spread
- 1 large eggplant (about 1 pound)
- 3 tablespoons olive oil (plus more as needed)
- 1/4 teaspoon salt (or to taste) & 1/8 teaspoon black pepper (or to taste) for the spread, plus additional salt and freshly ground black pepper to taste for roasting eggplant
- 4 cloves garlic (roasted, or raw minced)
- not used in this recipe
- fresh basil leaves (optional, for garnish)
- 2 tablespoons lemon juice
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How to Make Eggplant Aubergine Roasted Garlic Spread
- Preheat your oven to 400°F (200°C).
- Cut one large eggplant (about 1 pound) into 1-inch thick slices.
- Lightly brush both sides of the eggplant slices with 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper.
- Arrange the eggplant slices in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
- While the eggplant roasts, peel and mince 4 cloves of garlic.
- Once the eggplant is cool enough to handle, scoop the flesh from the skins, discarding the skins.
- In a food processor, combine the roasted eggplant flesh, minced garlic, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Process until completely smooth and creamy. Taste and adjust seasoning as needed. Add more olive oil for desired consistency.
- Transfer the dip to a serving bowl. Garnish with fresh herbs (optional).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Can be stored refrigerated for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
9g
Carbs
7g
