Scott’s Eggplant and Sun Dried Tomato Spread
cut off the top of a head of garlic and pour olive oil over it
wrap the garlic in foil and bake it at 450 for 30 mins
then cool and squeeze the cloves from the skins
cut 1.5 – 2.5 lb. eggplant into 1/2 ” pieces and sprinkle with salt and drain for 30 mins in a colander
then squeezw eggplant in a towel to remove all moisture
saute eggplant in batches in olive oil for about 6-7 mins each batch
mash the eggplant and garlic with a potato masher until smooth
fine chop 4 oz of sun dried tomatoes with a bit of their oil
chop 1/2 C of basil and italian parsley and combine
add 1 Tsb of fresh lemon juice
mix all the ingredients together and let the flavors marry for a few hours
use as a spread over crusty bread… Like a Niedelov’s Baguette!!