Roasted Eggplant (Aubergine) Spread

1. 1

   Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.

2. 2

   Preheat oven to 450u00b0F Rinse eggplant and place on oiled baking sheets; add garlic.

3. 3

   Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.

4. 4

   Cool slightly so it can be handled; chop eggplant and garlic.

5. 5

   Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.

6. 6

   Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.