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roasted eggplant and white bean spread

It was another quiet evening.  I got more nine square squares made.  I listen to audiobooks while I do this in the evening so you could say that I read at the same time.  And I drink much tea.

But for quiet evenings I like simple dinners.  I picked an eggplant up at the farmer's market  I chose to roast it and make a spread with it by adding white beans.

Roasted Eggplant and White Bean Spread

1 eggplant, chopped

1 head roasted garlic

1/2 onion

olive oil

salt and pepper

16 ounces cooked white beans

Preheat oven to 350 degrees Fahrenheit.

Put the eggplant and onion in an oven proof pan.  Drizzle with olive oil and sprinkle with salt and pepper.  Put in oven and roast for 45 minutes to an hour.

Cover the bottom of another ovenproof pan with olive oil.  Slice the head of a garlic in half.  Put cut end down into the olive oil.  Roast for 30 minutes to an hour (will depend on the size of your garlic).

Put the roasted eggplant and onion in a bowl.  Take the roasted cloves of garlic out of their papers and put in the bowl with the eggplant.  Mush it together.

Add the white beans and mush them in as well.

Serve on toast or with fresh chips.

Simple soothing food.  It is really good.  Perfect for a quiet evening at home.

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