Eggplant Dip with Confit Garlic and Basil
40 min
The eggplants roast whole while garlic confits in olive oil in a dish beside them. The flesh is blitzed with basil into a smooth spread for baguette.
Ingredients
4 servings
Eggplant(small, whole)3 pcs
Garlic(peeled)10 cloves
Olive oil5 tbsp
Basil15 g
Salt0.5 tsp
Pepper blend0.5 tsp
Baguette(to serve)0.5 pcs
Balsamic glaze(to serve)1 tbsp
Instructions
1
Put the garlic cloves in an ovenproof dish and cover them with olive oil.
2
Set the dish in the basket and arrange the whole eggplants around it.
3
Cook at 180 °C (356 °F) for 20 minutes — the eggplant skins should wrinkle.
4
Let the eggplants cool, peel off the skins and put the flesh in a bowl with the garlic and its fragrant oil.
5
Add the basil, salt and pepper and blitz with a stick blender until smooth.
6
Spread on slices of baguette, drizzle with balsamic glaze and finish with basil.