Originally posted by clothier
And you knew this was coming, didn't you?
do you remember the recipe?
I was just waiting
Bear with me, we used to use 30 lb. blocks of cream cheese, I have to scale it down.
OK, this sounds pretty reasonable:
2 whole eggplants
3# cream cheese
10 cloves garlic
Brush the eggplants with oil and roast (whole) uncovered at 400 for about an hour or until they are cooked all the way. Cool. Put the garlic cloves in a shallow baking dish, just cover with oil and roast at the same time as the eggplants, they should be golden brown and will take slightly less time to cook than the eggplant. Cool these also. Bring the cream cheese to room temp. Peel the skins off the eggplants and discard. Combine all ings.
plus some freshly ground pepper in a food processor or Kitchenaide mixer fitted with paddle (preferred).
Serve on crackers, bread, sandwiches, use as a dip for crudites, whatever! It's easy, it keeps forever and is a nice snack/condiment.
I used to put it on a vegetarian sandwich composed of grilled eggplant, grilled peppers, fresh mozzarella, basil leaves, crunchy Romaine and tomato.