Herb Garlic Baguette & Roasted Eggplant Dip

 By @breadbakebeyond

 

For the Baba Ganoush:

2 eggplants

4 garlic

2 tbs lemon juice

1 tsp cumin

¼ cup raw tahini

¼ cup olive oil

Salt & Pepper

 

For the salad as Topping:

1 bowl of cherry tomatoes, halved

Half onion, chopped

1 green chili, finely chopped

Juice of 1 lime

2 tbs of fresh parsley chopped

Salt & Pepper

 

For the Herb baguette:

1 medium-sized baguette

2 garlic, minced

1 tbs fresh parsley chopped

¼ cup olive

 

Instructions:

1.    Start by preheating your oven to 450F and lining a baking sheet with parchment paper.

2.    Slice the eggplants in half lengthwise; lightly brush the cut sides with some olive oil and salt, and lay them face down on the baking sheet.

3.    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.

4.    After the eggplants have cooled, scoop out the insides and discard the skin.

5.    In the 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.

 

For the bread:

1.    Turn the oven down to 400F.

2.    Take your baguette and slice it lengthwise.

3.    Mix the parsley, garlic and olive oil in a bowl, then brush this mixture over the open sides of the baguette.

4.    Place the baguette in the oven for about 10-15 minutes. Then, cut it up into square.

 

To serve:

1.    Spread the eggplant dip on a plate, then top with a fresh chopped salad.

2.    Drizzle some olive oil over the top, sprinkle with chopped parsley and a bit of paprika.

3.    Serve it up with square of herb garlic bread.