- EVOO – Extra-Virgin Olive Oil, for drizzling
- 2 medium firm eggplants
- 2 bulbs garlic
- 2 stems rosemary
- A small handful flat-leaf parsley
- Salt and pepper
- 2 baguettes, batards or other 2- to 3-inch wide crusty long loaves, cut into slices and toasted
Preheat oven to 450°F.
Halve the eggplants lengthwise and cut the top off of the garlic bulb to expose the cloves. Brush the eggplant flesh liberally with EVOO and douse the garlic with oil as well; season both liberally with salt and pepper.
Strip the leaves of rosemary from the stem and arrange them on top of the garlic. Wrap in foil. Place eggplant face down on a baking sheet. Roast eggplant and garlic together 40-45 minutes, then let cool.
Scoop the eggplant flesh into a food processor bowl. Squeeze all of the garlic cloves out of the bulb and add to the food processor with the eggplant. Add the parsley, salt and pepper, and pulse to combine
To serve, spread eggplant mixture on toasts.