Roasted Eggplant (Aubergine) Spread - cooking recipe

Ingredients

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 teaspoons salt
10 garlic cloves, peeled
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
roasted bell pepper, slices (optional)
parmesan cheese (optional)

Preparation

Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450\u00b0F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.