Roasted Eggplant Spread

1. 1

   Heat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil.

2. 2

   Place cut side down on a nonstick baking sheet.

3. 3

   Separate garlic cloves without peeling and wrap tightly in aluminum foil.

4. 4

   Place eggplant and garlic in oven and cook until tender -- about 30 minutes.

5. 5

   Allow to cool.

6. 6

   Unwrap garlic and peel.

7. 7

   Scrape flesh from eggplant and discard skin.

8. 8

   In a medium-sized bowl, combine garlic, eggplant, and parsley.

9. 9

   Add remaining oil, vinegar, salt, red pepper, and cumin; mix until well-blended.

10. 10

    Serve with pita wedges or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.