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WHAT YOU'LL NEED:
1 large eggplant (about 1 1/2 pounds)
2 tablespoons chopped pignolia nuts
1 - 2 tablespoons minced basil (to taste)
1 teaspoon olive oil
4 teaspoons roasted garlic, mashed
1 teaspoon salt
Freshly milled pepper to taste
WHAT TO DO:
Preheat oven to 425° F.
Wash eggplant, and make one inch slits with a knife in several places around eggplant. This will prevent it from exploding. Bake in lightly oiled ovenproof dish in preheated 425°F oven 40 minutes, or until eggplant is soft. Remove eggplant. Let cool slightly, about 15 minutes.
Pulsate pignolia nuts in a food processor until evenly chopped. Do not chop too fine. They add texture to the spread.
Remove skin and some of the seeds from eggplant, and mash with a pastry cutter. Stir in pignolia, basil, oil, garlic, salt and freshly milled pepper to taste.
Yield: About 1 1/2 cups, enough for 6 - 8 slices toasted Italian bread (baguette).
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