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Italian Eggplant Spread




Source of Recipe


internet


List of 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 Tbsp lemon juice
2 tsp olive oil (optional)
1 1/2 tsp dried oregano, or 1 1/2 Tbsp fresh
1/4 tsp ground cumin
1/4 tsp crushed red pepper
1/4 tsp salt



Recipe



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. Place the eggplants in a baking pan. Cover and bake at 450 degrees for 45 to 60 minutes, or until very tender. Cool to room temperature. 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. Transfer the spread to a serving dish, and serve at room temperature with crusty French bread slices or raw vegetables.