Herb Garlic Baguette with Roasted Eggplant Dip
Ingredients
Roasted eggplant dip
- 2 eggplants
- 4 cloves of garlic
- 2 tbsp. lemon juice
- 1 tsp. cumin
- 1/4 cup raw tahini
- 1/4 cup olive oil
- Salt and pepper to taste
Topping
- A pinch of paprika
- 1 tsp. fresh parsley chopped
Herb baguette
- 1 medium-sized baguette
- 2 cloves of garlic, minced
- 1 tbsp. fresh parsley chopped
- 1/4 cup olive oil
Preparation
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise, lightly brush the cut sides with olive oil, and place them face down on the baking sheet.
Roast them in the oven for about 40 minutes or until soft, then remove and let cool.
Once cooled, scoop out the eggplant flesh and discard the skins.
In a food processor, combine the eggplant with the dip ingredients and blend until smooth, adjusting seasoning as needed.
Turn the oven down to 400°F.
Slice the baguette lengthwise.
Mix the parsley, garlic, and olive oil in a bowl, then brush the mixture over the cut sides of the baguette.
Bake the baguette in the oven for 10-15 minutes, then cut into squares.
To serve, spread the eggplant dip on a plate and top with a fresh chopped salad.
Drizzle olive oil over the top, sprinkle with chopped parsley and paprika.
Serve with the herb garlic bread squares.
