Roasted Eggplant Caramelized Onion Spinach Spread
makes a little over 2 cups
1 large eggplant
1 medium sweet onion
2 C packed fresh spinach
1 clove garlic
juice from half a lemon
salt & pepper
Preheat oven to 400 degrees. Remove the ends of the eggplant, then cut in half and place on a baking sheet. Generously coat with olive oil, salt, and pepper. Roast eggplant in oven for 45 minutes. Let cool for half an hour.
In a large saute pan, warm 1 T olive oil and 1 T butter over medium-low heat. Prepare onion by removing skins and slicing thin rounds. Add to warm olive oil/butter and slowly cook until caramelized, about 30 minutes.
Once eggplant is cool enough, remove skins and discard. Add the flesh to a food processor, along with caramelized onion, spinach, garlic, and lemon juice. Blend! Season with salt and pepper, to taste. Blend some more! Keeps for awhile in the fridge.
Serve however you want, but I like to cover really good bread in olive oil, salt, and pepper and toast it under my broiler. Heap this spread right on top of the warm bread, and it’s perfect.
So easy. So healthy. So tasty.