Eggplant Parsley Dip

Method

1. Preheat oven to 180º C.
2. 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.
3. Place the baking dish in the preheated oven and bake in the preheated oven till the skin charred and the eggplant is cooked.
4. 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.
5. Diagonally slice the loaf of French bread into 10 slices. Place these slices on a baking tray, and toast them in the oven.
6. 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.
7. 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.

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