Roasted Eggplant Spread

Every now and again I need something to spread on my crackers or in pita breads. I used to be a fan of mixed dips like French Onion or Ranch. However, it has become very easy to make your own and that is what I did with a few things I had on hand. I used raw cashews, onions, dried basil and oregano and eggplant I roasted before hand. Now, this takes some prep before hand. When you are finished with this, you won't want to buy the store brands since fresh is best! Enjoy


Roasted Eggplant Spread 

1/2 eggplant, roasted in olive oil
1/2 onion, chopped
1 teaspoon dried basil
1 teaspoon dried garlic powder
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon black pepper
1/2 to 1 teaspoon of Kosher or Sea Salt
1 cup of raw cashews, soaked for 8 hours
Water (as needed)

Step 1:
Soak a cup of raw cashews for 8 hours before hand. Place in cup or bowl with water covering it.

Step 2:
Wash eggplant and roast by adding 1 tablespoon of olive oil. Cook for 12-15 minutes. Set aside and place in bowl, cover for later usuage.

Step 3:
Combine all seasonings with cashews (which have been drained), eggplant, and place in food processor or high speed blender. Mix for 5-10 minutes. Set aside in fridge to let cool before using.

Step 4:

Serve on crackers, with pita breads or in sandwiches. I used mines on some ruffled potato chips and a veggie sandwich.

Spread will last for up to 7 days. Use before then!

(c) 2013 by Pam Osbey