4 Bread Bowl Dips /Babaganoush

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

  1. Preheat the oven to 425 degrees. Place a rack in the center of the oven.
  2. Carve out the center of the loaf to create a deep well, being careful not to pierce through the bottom.
  3. Cube the portion of the bread that was removed.
  4. 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.)
  5. Drizzle the inside well of bread and the cubes with olive oil. Season with salt.
  6. Bake for 10 to 12 minutes until crispy. Remove the cubes from the tray and set aside.
  7. 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.
  8. Place onto a quarter baking sheet, along with the garlic cloves and the lemon halves, flesh side up. Drizzle with olive oil.
  9. Roast the eggplant on the center rack for 20 minutes. Remove the lemon and garlic cloves, then turn the eggplant.
  10. Roast for another 10 to 15 minutes. Remove from the oven and allow to cool slightly.
  11. Slice the eggplant in half and scoop the flesh into the bowl of a food processor fitted with the blade attachment.
  12. Peel the skin off the garlic and add to the bowl.
  13. Squeeze the roasted lemon juice into the bowl and add 3 tablespoons of olive oil, parsley, tahini, salt, honey, white pepper and smoked paprika.
  14. Puree until smooth. Season to taste with salt and white pepper. Allow to cool to room temperature.
  15. Pour the babaganoush into the well of the bread.
  16. Dollop the labneh yogurt into the center.
  17. Drizzle with olive oil and sprinkle with smoked paprika to garnish. Serve with the toasted cubes of bread.