Our veggie of the month has given us a lot of opportunities for new recipes. This one was great on pita chips, and we also used it as a topping for grilled flatbreads.
- 1 medium eggplant, about 1 pound
- 2 tomatoes, cut in half
- 2 cloves garlic
- 2 tsp. olive oil
- Additional olive oil for brushing the eggplant (I used tuscan-flavored oil – it was wonderful)
- Salt and pepper
- 2 tsp. balsamic vinegar
- Preheat oven to 400 degrees. Place eggplant, garlic and tomatoes into a roasting pan or shallow baking dish. Drizzle with olive oil and sprinkle with a pinch of salt. Roast until eggplant is soft – about 20 minutes.
- Transfer to food processor with 2 tsp. olive oil, balsamic vinegar, and a bit of freshly ground pepper. Process until it is almost smooth. Taste and adjust seasoning – add salt, pepper, and balsamic until it tastes perfect.