Garlic Rusk Sticks with Eggplant Dip
Ingredients (serves 2-3):
- 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
Preheat the oven to 375ºF. Pierce eggplant skin with a fork, cut horizontally, and make criss-cross score with a knife.
Place eggplants in a heat resistant deep dish, cut side up, top with roughly chopped garlic, rosemary leaves (remove stem) and thinly sliced onion.
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.
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.
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.
Prepare the rusk. Spread butter on both bread ends and sprinkle garlic powder.
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.
Serve the rusk with the eggplant dip. Enjoy!