Roasted Eggplant, Chevre And Sun Dried Tomato Spread - cooking recipe

Ingredients

1 Fresh Chinese Eggplant about 12 inches long
3 tbsp. Extra Virgin Olive oil for baking the eggplant
3-4 oz Laura Chenel Sonoma Chevre your taste preference
3 oz Sun dried tomatoes in olive oil*
1 large clove of garlic
2 tbsp. chopped sweet onion*
1/2 tbsp. Fresh thyme finely chopped*
1 tbsp. Fresh Oregano finely chopped*
1 Anchovy filet
1/2 tsp. red pepper flakes or to taste without seeds
1 tbsp. Italian Parsely, finely chopped
1 tbsp. Balsamic Vinegar
1 tbsp. Virgin Olive Oil
May be prepared a day ahead and refrigerated.

Preparation

Cut the eggplant in 2 inch pieces lengthwise then cut in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil and place long cut side down on a non-stick baking sheet. Bake in 325 degree oven for about 45 minutes until soft but not mushy. Eggplant flesh should be a roasted medium brown.
Allow to cool to room temperature.
Add everything except the goat cheese to a food processor and process to a fine puree. Add the Chevre and pulse to blend, leaving enough cheese texture so you can see chunks of white.

Serve as an appetizer.