Roasted Eggplant and Garlic Spread
2 medium eggplants (1 1/2 pounds), skin on,
cut in half lengthwise
1 small yellow onion, skin on, cut in half
1 1/2 Tbsp. olive oil, divided
2 large cloves garlic
1/2 cup bottled roasted red bell peppers
1/2 cup fresh lemon juice
1 Tbsp. fresh thyme leaves, or 1 teaspoon dried
1. Preheat oven to 400. Lightly brush cut sides of eggplant and onion with 1/2 tablespoon olive oil. Place on a baking sheet, cut side down, and roast until very tender, 35-40 minutes.
2. Place eggplant in a colander to drain and cool for 15 minutes, then scoop out flesh from skins and place in a food processor.
3. When cool enough to handle, peel skin off onion and cut into large chunks; add to food processor, along with remaining olive oil, garlic, red bell peppers, lemon juice, and thyme. Pulse
until eggplant is somewhat smooth but retains some texture.
4. Stir in salt to taste. Serve at room temperature.
Courtesy of Sprouts Magazine, Nov/Dec 2009
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