Roasted Eggplant Dip with Ciabatta Toast


  1. Drizzle butter on toast points followed by a sprinkle of parmesan cheese, salt, and pepper. Place in pre-heated 350-degree F oven for 3-5 minutes until crispy. Remove and reserve for service.
  2. Place onion, garlic, lemon, and eggplant on parchment lined sheet pan. Drizzle with olive oil followed by salt and pepper. Place in pre-heated 400-degree F oven and roast until eggplant is tender. Around 10-15 minutes. You will need to remove the garlic and lemon after 4-5 minutes.
  3. Remove the flesh of the roasted eggplant and place into a food processor along with the onion, garlic, lemon juice, parsley, basil, parmesan cheese, salt, and pepper. Turn on to puree then slowly drizzle in vinegar followed by unfiltered olive oil to desired thickness.
  4. Place dip into bowl and serve with ciabatta toast in the side.


  • 2 ea Peak Fresh Produce® western eggplants, cut in half
  • 1 ea Peak Fresh Produce® Onion(s), Red, peeled and cut in half
  • 1 tbsp Roma Garlic, minced
  • 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 1 tbsp Piancone® balsamic vinegar
  • 1 ea Peak Fresh Produce® Lemon(s), charred, juice only
  • 1 tbsp Peak Fresh Produce Parsley, chopped
  • 1 tbsp Peak Fresh Produce® Basil, chopped
  • 12 slices ea Heritage Ovens® Ciabatta bread
  • 1/4 cup Nature's Best Dairy® Butter, Unsalted
  • 1/2 tsp Magellan® sea salt
  • 1/2 tsp Magellan® Black Pepper, ground
  • 1/4 cup Roma® Cheese, Parmesan, ground