Herb Garlic Baguette and 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 garlic baguette
- 1 medium-sized baguette
- 2 cloves of garlic, minced
- 1 tbsp. fresh parsley chopped
- 1/4 cup olive oil
Preparation
Start by preheating your oven to 450 F and lining a baking sheet with parchment paper.
Slice the eggplants in half lengthwise, lightly brush the cut sides with some olive oil, and lay them face down on the baking sheet.
Place them in the oven and let them roast for around 40 minutes, or until they're nice and soft. Take them out of the oven and let them cool down a bit.
After the eggplants have cooled, scoop out the insides and discard the skins.
In a food processor, add the eggplant and the rest of the dip ingredients, then blend until you've got a smooth, creamy dip. Adjust the seasoning as needed.
Turn your oven down to 400 F.
Take your baguette and slice it lengthwise.
Mix the parsley, garlic, and olive oil in a bowl, then brush this mixture over the open sides of the baguette.
Place the baguette in the oven for about 10-15 minutes. Then, cut it up into squares.
Spread the eggplant dip on a plate, then top with a fresh chopped salad.
Drizzle some olive oil over the top, sprinkle with chopped parsley and a bit of paprika.
Serve it up with squares of herb garlic bread.
