Roasted Eggplant & Zucchini Spread
 
Ingredients
  • 1 large eggplant, sliced vertically, rinsed and patted dry
  • 1 large zucchini, sliced vertically, rinsed and patted dry
  • ½ cup olive oil
  • 2 TBSP white wine vinegar
  • 1 tsp salt and pepper each
  • 1½ tsp minced roasted garlic
  • pinch of red pepper flakes
  • ¼ tsp thyme
  • ¼ tsp oregano
  • juice of half a lemon
Instructions
  1. Remove the skin from your eggplant and zucchini then place both on a roasting pan or baking pan and drizzle each with olive oil and season with salt and pepper. Roast at 400 for 10-12 minutes. Remove and allow to cool.
  2. Dice up the eggplant and zucchini and place into your food processor. Add in the remaining ingredients except for the olive oil. Pulse a few times until everything is smooth and combined. Now slowly with the processor running add in your olive oil- process one minute or until your desired consistency. Store in an airtight container in the refrigerator for up to a week ( if it lasts that long:)
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2017/12/31/roasted-eggplant-zucchini-spread/