Baguette with Three Spreads

Ingredients

• 1 small onion
• 2 tbsp butter
• 3 tbsp breadcrumbs
• 60 g fresh yeast
• 0.5 l milk
• 0.5 tsp dried marjoram
• 1 tbsp chopped parsley
• 1 tsp chopped lovage
• Salt
• Pepper
• 400 g eggplant
• 1 tbsp Lemon Juice
• 300 g ripe tomatoes
• 1 small onion
• 1 Garlic clove
• a pinch cayenne pepper
• Salt
• Pepper
• 1 bunch parsley
• 350 g black olives
• 1 tsp Capers
• 0.5 bunch Parsley
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion. Heat butter in a large pan and sauté the onion until translucent. Add breadcrumbs and yeast, cook briefly until the yeast starts to brown. Pour in milk and bring everything to a boil, then add spices and herbs, stir, and let cool.

2. 2.

   Spread this bread spread thinly on lightly buttered bread!

3. 3.

   Wash eggplants and bake them in a preheated oven at 200°C fan-forced, middle rack, about 40 minutes until the skin dries out and cracks. Wrap the baked eggplants in a damp kitchen towel and let rest for about 5 minutes. Then unwrap, trim off the ends with a sharp knife, peel the skin away, dice the flesh, and drizzle with lemon juice. Briefly blanch tomatoes, cool, peel, quarter, core, and dice. Peel onion and garlic and roughly chop. Combine eggplant with two-thirds of tomato cubes, garlic, onion, and one-third parsley in a blender, puree finely, season, and taste. Finely chop the remaining parsley. Spread the spreads on toasted bread and garnish with parsley and tomato cubes.

4. 4.

   Pit olives with a cherry pitter. Wash parsley and remove leaves. Peel garlic cloves. Blend everything together for several minutes until very smooth, season to taste. The spread tastes best on fresh baguette. Leftovers are great in tomato sauces.