Roasted Eggplant, Garlic, and Onion Spread
Prep time
Cook time
Total time
Serves: 6-8
  • 1 small eggplant, sliced thickly
  • Extra virgin olive oil
  • Salt
  • 1 medium onion, thinly sliced
  • 8-10 roasted garlic cloves
  • 1 tablespoon minced fresh rosemary
  1. Lay the eggplant slices on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 20 minutes. While the eggplant cooks, add some olive oil to a skillet over medium heat and add the onions. Cook slowly, stirring frequently, until nicely browned.
  2. Remove the skin from the eggplant, and then combine the eggplant, garlic, rosemary, and 2-3 tablespoons of olive oil in a food processor and pulse until smooth. Add the caramelized onions and pulse just a couple of times to incorporate. Season with salt to taste and serve with crostini or crackers.
Recipe by Cooking With MicheleĀ® at