Herb Garlic Baguette & Roasted Eggplant Dip

1: Preheat your oven to 450 F and line a baking sheet with parchment paper.

2: Slice the eggplants in half lengthwise, lightly brush the cut sides with olive oil, and lay them face down on the baking sheet.

3: Roast in the oven for around 40 minutes, until they're soft.

4: After cooling, scoop out the insides and discard the skins.

5: In a food processor, add the eggplant and remaining dip ingredients, blend until smooth.

6: Lower the oven to 400 F for the baguette.

7: Slice the baguette lengthwise.

8: Mix parsley, minced garlic, and olive oil, then brush over the open sides of the baguette.

9: Place in the oven for 10-15 minutes, then cut into squares.

10: To serve, spread the eggplant dip on a plate, top with a salad, drizzle olive oil, sprinkle with parsley and paprika, and serve with baguette squares.