Ingredients
- 1 multigrain loaf of bread, whole
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 (1 pound) globe eggplant, outer skin rinsed and dried
- 1 lemon, halved
- 2 garlic cloves, outer peel on
- 3 tablespoons parsley leaves
- 1 to 2 tablespoons tahini, to taste
- 1 teaspoon honey
- 1/2 teaspoon white pepper
- 1/2 teaspoon smoked paprika, plus more for garnish
- 2 tablespoons labneh yogurt, for garnish (optional)
Steps
- Preheat the oven to 425 degrees. Place a rack in the center of the oven.
- Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom.
- Cube the portion of the bread that was removed.
- Place the loaf and cubes onto a foil or parchment-lined sheet tray. (If you wish, you can cut the sides of the bread adjacent to the well into a cross-hatch pattern or into slices for easy pull-apart pieces later.)
- Drizzle the inside well of bread and the cubes with olive oil. Season with salt.
- Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
- Using tongs, carefully place the eggplant over a gas burner on medium-high heat and lightly char the skin, rotating until all sides are evenly cooked.
- Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
- Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant.
- Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly.
- Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment.
- Peel the skin off the garlic and add to the bowl.
- Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika.
- Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
- Pour the babaganoush into the well of the bread.
- Dollop the labneh yogurt into the center.
- Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.