Baguette with Eggplant Cream

Ingredients

• 2 small eggplants
• 2 tbsp oil
• 50 g mayonnaise
• Salt
• pepper (ground)
• 2 Garlic cloves
• 1 bunch parsley
• 1 baguette
• 20 anchovy fillets
• 20 pickled caper berries (jar)

Instructions

1. 1.

   Wash the eggplants, place them on a baking sheet and bake in a hot oven at 220°C for about 30 minutes until the skins wrinkle slightly and brown. Let cool, peel off the skins, and finely chop the flesh with a knife. Add oil, mayonnaise, salt, ground pepper, and pressed garlic; stir until creamy. Chill.

2. 2.

   Before serving fold in finely chopped parsley. Slice the baguette into roughly 20 pieces and toast them in a hot oven. Pat each anchovy fillet dry and wrap around a caper berry. Spread the eggplant cream on each slice and top with an anchovy fillet.