1. Slice one medium sized nice firm egglant into disks (leave skin on) (about 1/4 to 1/2 inch thick). Put them in one layer on paper towels and salt them to drain out the bitterness.
Pat dry after anywhere from 15 minutes to an hour or so. Roughly chop into cubes.

2. One thickly sliced onion, two whole garlic cloves, about a pint (more or less) of whole cherry tomatoes.

3. Toss all of the above in about 1/4 cup nice olive oil and whatever herbs you’d like (go light on the herbs)

4. Spread everything out on a lightly oiled cookie sheet (or line the cookie sheet with foil and lightly coat with oil, for easy clean up) and roast in a preheated 375˚ oven for about 30-45 minutes or until the onions are browned and the eggplant is soft.

5. Process about a third of the roasted veggies making sure to include the whole garlic.

6. Add the next third and process a bit more, then add the last third, but only process a little to leave it kind of chunky.

Absolutely fabulous warm or cold spread or condiment. Delightful on top of a goat cheese spread matzoh.

Lauren

It is Andrea (Dylan’s teacher). I didn’t know you posted on this blog. It sounds like it was a fantastic time. The recipes look great. I wish I could have attended. Do you do any other Vegetarian demos for the public at RSNS? Chag Sameach.