Eggplant and Roasted Garlic Spread
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Eggplant, approximately 3 lbs. |
| 2 | tb | Olive Oil |
| Salt And Freshly Ground Black Pepper | ||
| 2 | tb | Roasted Garlic, to taste |
| 2 | tb | Sherry Vinegar, (or to taste) |
| 1 1/2 | c | Loosely Packed Basil Leaves, chopped |
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