La Melizana Eggplant Spread
1 eggplant sliced in half lengthwise
3 cloves garlic, sliced
Cut slits in the eggplant and fill with garlic, place cut side down to bake. Bake 45-60 minutes at 350 degrees until cooked. You want to end up with about 8.5 oz cooked eggplant after you have scooped it out of the skin.
1 T olive oil
3 to 3.5 oz feta cheese, crumbled
1.5 oz cream cheese
1/2 c monterrey jack cheese, grated
juice of 1/2 of a lemon
dash of cayenne
1 T parsley, chopped
Blend cooked eggplant and rest of ingredients in food processor until smooth. Serve on toasted bread or crackers.
This recipe is based on an eggplant spread I bought in a grocery store in France. We got so tired of eating too rich food while on a visit to France that we wound up buying salad, fruit, bread, and cheese and making our own light meals in our room.
3 cloves garlic, sliced
Cut slits in the eggplant and fill with garlic, place cut side down to bake. Bake 45-60 minutes at 350 degrees until cooked. You want to end up with about 8.5 oz cooked eggplant after you have scooped it out of the skin.
1 T olive oil
3 to 3.5 oz feta cheese, crumbled
1.5 oz cream cheese
1/2 c monterrey jack cheese, grated
juice of 1/2 of a lemon
dash of cayenne
1 T parsley, chopped
Blend cooked eggplant and rest of ingredients in food processor until smooth. Serve on toasted bread or crackers.
This recipe is based on an eggplant spread I bought in a grocery store in France. We got so tired of eating too rich food while on a visit to France that we wound up buying salad, fruit, bread, and cheese and making our own light meals in our room.
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