Roasted Eggplant (Aubergine) Spread |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food. Ingredients:
3 medium eggplants, peeled and sliced thinly (1/8-inch) |
2 1/2 teaspoons salt |
10 garlic cloves, peeled |
2 tablespoons lemon juice |
3 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
roasted bell pepper, slices (optional) |
parmesan cheese (optional) |
Directions:
1. Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
2. Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
3. Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
4. Cool slightly so it can be handled; chop eggplant and garlic.
5. Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
6. Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
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