Ingredients

Instructions

  1. Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
  2. Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
  3. Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
  4. Cool slightly so it can be handled; chop eggplant and garlic.
  5. Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
  6. Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.