Garlic Rusk Sticks with Eggplant Dip

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

1

Preheat the oven to 375ºF. Pierce eggplant skin with a fork, cut horizontally, and make criss-cross score with a knife.

2

Place eggplants in a heat resistant deep dish, cut side up, top with roughly chopped garlic, rosemary leaves (remove stem) and thinly sliced onion.

3

Sprinkle with salt and pepper, drizzle olive oil, cover with aluminum foil and bake in the preheated oven for 30 minutes or until cooked through.

4

After baking, take eggplant halves to a cutting board, and scrape the contents out with a spoon. Chop with the rest of the roasted vegetables to make into a purée like texture.

5

Place the purée in a bowl, add sour cream, lemon juice, parsley and combine well. This dip can be kept up to 3 days refrigerated.

6

Prepare the rusk. Spread butter on both bread ends and sprinkle garlic powder.

7

Preheat the oven to 300ºF. Cut bread into finger-width strips, toast in the oven for 20 minutes or until surfaces are golden and crisp.

8

Serve the rusk with the eggplant dip. Enjoy!