Roasted Eggplant and Garlic Spread

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Last week I went on a much needed girls weekend getaway. It was fantastic, exactly the kind of relaxation I needed.we went to an italian restaurant in los angeles Splash of Italian Food. They have the best gnocchi ever. They are the perfect little pillow and I am beyond thrilled. While I had expected their famous gnocchi, what surprised me was their delicious little sauce that goes with the table bread. When our lovely host announced that it was eggplant, I had a huge smile on my face because I knew at least one member of our party absolutely hated eggplant. Every time she puts it in her CSA box, she gives it away. I encouraged her to give it a try, you know what? she loves it! I’m telling you, eggplant is totally underrated. It’s absolutely delicious. I know I can replicate this at home and be very happy with the results. It’s great spread on bread, and I’ve also found that it makes a great filling for grilled cheese sandwiches and pepper jack cheese. tasty! The moral of the story is that if you haven’t discovered the benefits of eggplant, you should give it a try. It really can be made into so many delicious different dishes.

raw material

1 large eggplant
a lot of salt
1 whole head of garlic
1/4 cup olive oil + more for drizzle
1/2 cup shredded feta cheese
salt and pepper
basil for garnish


1. Peel the eggplant and cut into 1/2-inch rounds. Thinly sliced ​​rounds are placed on a baking sheet and a disgusting amount of salt is poured on top. Leave on for 30 minutes, rinse and pat dry. Don’t worry, the salt won’t seep in, it will just suck out the bitterness from the eggplant. Rinse the griddle, too, and place the slices back on the griddle, drizzled with olive oil.

2. Meanwhile, preheat the oven to 400 degrees.

3. Cut off the tip of the garlic head to expose all the cloves inside. Drizzle with olive oil and wrap in foil. Roast the garlic in a 400 degree oven for 25 minutes. When done, remove the cloves from their shells.

4. When the eggplant is ready, put it in the oven and roast it with the garlic for about 15 minutes, until the eggplant is soft and starting to brown.

5. Remove from the oven and puree the eggplant and roasted garlic cloves. olive oil and feta in a food processor. Season with salt and pepper. If your dip is too clumpy to puree, add a little more olive oil to smooth it out. served cold. Garnish with basil, if desired.

Use as a spread or dip on bread.