appetizers
eggplant
snacks
Thanksgiving appetizers
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Rachael's Bruschetta Bar

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 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

Yield

Serves: 8-10

Preparation

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.