Garlic Eggplant Spread

By á-48133

makes 8 servings

Ingredients

• 2 Large eggplants, about 2 1/2 pounds
• 2 large garlic cloves, slivered
• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 2 Tbsp chopped oregano
• 1 Tsp ground cumin
• Serving ideas
• Red leaf lettuce
• 2 Tomatoes, sliced
• Pita bread
• Chopped oregano

Preparation

Step 1

Preheat oven to 450 F. Cut slits in eggplants and insert a garlic sliver into each. Place eggplants in a backing pan and cook until very tender, about 1 hour. Cut each eggplant in half and allow to cool slightly.

Scrape eggplant pulp from skin into a colander and allow to drain. Transfer eggplant to a processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper and cool completely.