Roasted Eggplant Spread

Here's a little spread that is quick to make. I think I need to add something that will give it a little more kick, currently it is slightly bland for my tastes.

What you will need:

1 large eggplant

2 to 3 cloves of garlic (pressed)

2 tablespoons of olive oil

freshly ground salt and pepper

parsley for garnishing purposes

What you will need to do:

Preheat the oven to 450. 

Give the eggplant a few deep slices so it won't explode while cooking.

Place eggplant in a pan and cook until tender (about 30-40 minutes).

Once you have removed the eggplant from the oven allow to cool for about 10-15 min.

Peel the skin from the eggplant.

Place eggplant, olive oil and garlic in blender on chop mode. 

Salt and pepper.

Serve with sliced pita bread and garnish with parsley.

I do enjoy the way this tastes, but as I said I would like to figure out a way to give this little number a little more kick. It takes so little effort to make, which makes this dish great for a dinner party appetizer.