Roasted Eggplant-Garlic Spread

1 small eggplant
1 tsp coarse salt
1 Tbsp plus 1 tsp olive oil, plus more for spraying
2 garlic cloves, skin on, wrapped in foil
1 medium onion, finely chopped
2 tsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh basil
1 Tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper

1. Preheat the oven to 400. Peel the eggplant and slice it cross-wise into 1/2-inch slices. Place eggplant in a colander, sprinkle with coarse salt, weigh down with a plate and let drain for about 20 minutes. Rinse off and pat dry.
2. Spray eggplant slices lightly with olive oil and arrange on a baking sheet with the garlic. Bake for 10 minutes, flip the eggplant slices and return to oven for 15 more minutes. Remove from oven, let eggplant cool, then chop eggplant coarsely. Set garlic aside.
3. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and saute until soft, about 6 to 8 minutes. Add balsamic vinegar and reduce while sauteing for another 2 minutes.
4. In a food processor fitted with the metal blade, process the eggplant, garlic, onion mixture, lemon juice, basil and Parmesan until pureed. Add salt and pepper to taste. Transfer to an airtight container and refrigerate until read to use. Makes 1 cup.

Note: May be prepared up to 3 days in advance.

Source: The Costco Connection, October 2012