Roasted Eggplant with Tomato Cheese Garlic Spread

Ingredients

• 2 medium eggplant
• 150 grams cream cheese
• 2 medium tomato
• 3 pieces garlic cloves
• 2 tablespoons olive oil
• 5 leaves fresh basil
• 1 tablespoon lemon juice
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare and roast eggplant — Preheat oven to 400°F (200°C). Slice eggplants into 1/2-inch thick rounds, brush with olive oil, and season with salt and pepper. Place on a baking sheet and roast for 25 minutes until tender and lightly browned.
2. Make the tomato cheese garlic spread — While eggplant roasts, dice tomatoes and mince garlic. In a mixing bowl, combine cream cheese, tomatoes, garlic, lemon juice, chopped basil leaves, salt, and pepper. Mix well until creamy and evenly blended.
3. Cool eggplant slices — Remove roasted eggplant from oven and let cool slightly so they are warm but not hot to touch.
4. Assemble appetizer — Spread a generous tablespoon of the tomato cheese garlic mixture onto each eggplant slice.
5. Garnish and serve — Garnish each prepared eggplant slice with a small basil leaf or a light drizzle of olive oil. Arrange on a serving platter and serve warm or at room temperature.