Italian Eggplant Spread Recipe
Ingredients
2 medium eggplants (about 1 pound each)
2 heads garlic, separated into cloves and peeled
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
2 teaspoons olive oil (optional)
1 1/2 teaspoons dried oregano, or 1 1/2 tablespoons fresh
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Directions
1. Cut each eggplant in half lengthwise. Cut 2 deep slits down the length of each half, and insert the garlic cloves and dried tomatoes in the slits.
2. Place the eggplants in a baking pan. Cover and bake at 450°F for 45 to 60 minutes, or until very tender. Cool to room temperature.
3. Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth.
2. Place the eggplants in a baking pan. Cover and bake at 450°F for 45 to 60 minutes, or until very tender. Cool to room temperature.
3. Scoop out the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with the remaining ingredients. Process until smooth.
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