Eggplant & Roasted Garlic Spread

We are calling this a spread, but if you put it on toasted slices of a good Italian bread, you may call it bruschetta.

• 1 large eggplant (about 1 1/2 pounds)
• 2 tablespoons chopped pignolia nuts
• 1 - 2 tablespoons minced basil (to taste)
• 1 teaspoon olive oil
• 4 teaspoons roasted garlic, mashed
• 1 teaspoon salt
• Freshly milled pepper to taste

METHOD

Preheat oven to 425° F.

Wash eggplant, and make one inch slits with a knife in several places around eggplant. This will prevent it from exploding. Bake in lightly oiled ovenproof dish in preheated 425°F oven 40 minutes, or until eggplant is soft. Remove eggplant. Let cool slightly, about 15 minutes.

Pulsate pignolia nuts in a food processor until evenly chopped. Do not chop too fine. They add texture to the spread.

Remove skin and some of the seeds from eggplant, and mash with a pastry cutter. Stir in pignolia, basil, oil, garlic, salt and freshly milled pepper to taste.

Yield: About 1 1/2 cups, enough for 6 - 8 slices toasted Italian bread (baguette).

Contributor: Al Viola

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