Eggplant Spread

1. 1

   Preheat oven to 325 degrees.

2. 2

   Prick each eggplant in several places with a fork.

3. 3

   Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins.

4. 4

   Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed.

5. 5

   Baste garlic cloves with pan oil during cooking.

6. 6

   When cooked, garlic should be soft but golden brown.

7. 7

   When eggplant and garlic are done, let stand until cool enough to handle.

8. 8

   Reserve basting oil.

9. 9

   Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl.

10. 10

    Squeeze garlic pulp from skins and add to bowl.

11. 11

    Add lemon juice and salt and pepper.

12. 12

    Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix.

13. 13

    Adjust seasonings.

No additional tips available.