Follow these steps for perfect results
Eggplant
peeled, sliced
Zucchini
peeled, sliced
Salt
Oil
Garlic
cloves, wrapped in foil
Onion
chopped fine
Balsamic Vinegar
Lemon Juice
Basil
chopped
Parmesan
Preheat oven to 400 degrees Fahrenheit.
Peel eggplant or zucchini and slice into 1/2 inch slices.
Sprinkle the sliced eggplant/zucchini with salt and refrigerate for a while.
Rinse the eggplant/zucchini and pat dry.
Spray the eggplant/zucchini slices with oil and arrange on a baking sheet with garlic cloves wrapped in foil.
Bake for 15 to 20 minutes.
Turn the slices over and bake for another 15 to 20 minutes until softened.
Cool the roasted eggplant/zucchini and garlic slightly, then chop coarsely.
Sauté the chopped onion in a pan.
Add balsamic vinegar to the sautéed onions.
Put the roasted eggplant/zucchini, garlic, sautéed onion mixture, lemon juice, basil, and parmesan into a blender.
Blend until smooth.
Serve.
Expert advice for the best results
Roast other vegetables like bell peppers or mushrooms for added flavor.
Adjust the amount of garlic to your preference.
For a smokier flavor, grill the eggplant and zucchini instead of roasting.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, drizzled with olive oil and a sprinkle of fresh basil.
Serve with pita bread, crackers, or crudités.
Complements the flavors of the spread.
A refreshing pairing.
Discover the story behind this recipe
Common appetizer in Mediterranean cuisine.
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