Eggplant Parsley Dip

Methods

• Preheat oven to 180º C.
• Prick eggplant all over with a fork. Make a few slits and insert garlic cloves in the slits. Apply a little oil all over the eggplant and keep it in a disposable baking dish.
• Place the baking dish in the preheated oven and bake in the preheated oven till the skin charred and the eggplant is cooked.
• Bring the baking dish out of the oven, let it cool slightly before peeling off the skin. Scoop out the flesh and finely chop the flesh and put into a mixing bowl.
• Diagonally slice the loaf of French bread into 10 slices. Place these slices on a baking tray, and toast them in the oven.
• Add onion, garlic, parsley, tomato, paprika powder, roasted cumin powder, red wine vinegar, salt, lemon juice, olive oil and yogurt to the eggplant and mix well. Transfer into a serving bowl.
• Place the toasted French bread slices on one side of a serving platter, place the bowl with the dip on the other side. Garnish with more parsley and serve.