Eggplant Basil Spread

Ingredients

• 450 g eggplants (2 medium)
• 1 Garlic clove
• 3 sprigs Basil
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• Pepper
• 2 dried tomatoes in oil

Instructions

1. 1.

   Wash and trim the eggplants, slice them lengthwise and place on a parchment-lined baking sheet. Grill the slices under a preheated oven grill for 8–12 minutes until soft and golden brown. Remove and let cool.

2. 2.

   Meanwhile, peel the garlic clove. Wash the basil, shake off excess water, and pluck the leaves.

3. 3.

   Blend the eggplant with lemon juice, olive oil, garlic, and half of the basil in a blender; season with salt and pepper.

4. 4.

   Finely dice the dried tomatoes. Tear the remaining basil leaves into small pieces.

5. 5.

   Sprinkle the spread with tomatoes and basil before serving.