Breadmakers Recipes

Garlic Rusk Sticks with Eggplant Dip

Zojirushi Recipe – Garlic Rusk Sticks with Eggplant Dip

Rusk is twice baked bread similar to melba toast or bruschetta but usually made as a sweet snack. In this recipe, bread ends that often get thrown out are fashionably transformed into a savory party rusk.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Supreme® Breadmaker BBCC-X20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Mini
Breadmaker
BB-HAC10

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Home Bakery Supreme® Breadmaker BBCC-X20

Garlic Rusk Sticks with Eggplant Dip Ingredients

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

Ingredients (serves 2-3):

For Dip:

1 eggplant (about 1 lb. 6 oz.)
1 garlic clove, roughly chopped
1 sprig rosemary, stem removed
1/8 onion, thinly sliced
1 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
1/3 cup sour cream
1 tsp. lemon juice
1 tsp. Italian parsley, minced

For Garlic Rusk:

2 slices bread ends
2 Tbsp. butter
1 tsp. garlic powder

Garlic Rusk Sticks with Eggplant Dip Step 1

1

Preheat the oven to 375ºF. Pierce eggplant skin with a fork, cut horizontally, and make criss-cross score with a knife.

Garlic Rusk Sticks with Eggplant Dip Step 2

2

Place eggplants in a heat resistant deep dish, cut side up, top with roughly chopped garlic, rosemary leaves (remove stem) and thinly sliced onion.

Garlic Rusk Sticks with Eggplant Dip Step 3

3

Sprinkle with salt and pepper, drizzle olive oil, cover with aluminum foil and bake in the preheated oven for 30 minutes or until cooked through.

Garlic Rusk Sticks with Eggplant Dip Step 4

4

After baking, take eggplant halves to a cutting board, and scrape the contents out with a spoon. Chop with the rest of the roasted vegetables to make into a purée like texture.

Garlic Rusk Sticks with Eggplant Dip Step 5

5

Place the purée in a bowl, add sour cream, lemon juice, parsley and combine well. This dip can be kept up to 3 days refrigerated.

Garlic Rusk Sticks with Eggplant Dip Step 6

6

Prepare the rusk. Spread butter on both bread ends and sprinkle garlic powder.

Garlic Rusk Sticks with Eggplant Dip Step 7

7

Preheat the oven to 300ºF. Cut bread into finger-width strips, toast in the oven for 20 minutes or until surfaces are golden and crisp.

Garlic Rusk Sticks with Eggplant Dip Step 8

8

Serve the rusk with the eggplant dip. Enjoy!

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