Sides
Ingredients:
2 lg eggplants
salt/pepper
6 T rosemary olive oil
4 T roasted garlic olive oil
Preheat oven to 500. Wash eggplant and roast whole, turning occasionally, about 45-60 minutes. Cool. Process pulp until smooth, season with salt/pepper. Add oils and process again. Keeps up to 4 days tightly sealed and refrigerated. Serve as appetizer with bread or vegetables.
