1.  Heat oven to 400°. Place sliced baguette on sheet pan. Drizzle with some olive oil followed by a sprinkle of cheese, salt, and pepper. Bake for 2-3 minutes until toasted. Remove from oven and reserve for service.
  2. On a separate sheet pan lined with parchment paper place eggplant and onion. Wrap garlic in foil and place on sheet pan. Place in 400° oven and roast for 10-15 minutes checking to see when eggplant skin is wrinkled, and juice is running out.
  3. Scrape eggplant meat into food processor. Place roasted onion and garlic in food processor as well.
  4. Puree this mixture for 1-2 minutes. With machine running add lemon juice, salt, pepper, lemon zest, parmesan cheese, basil, parsley, and drizzle in olive oil.
  5. Refrigerate until service. Portion into one cup servings and serve at room temperature with toast points.


  • 2 ea Peak Fresh Produce® western eggplants
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, peeled and large diced
  • 6 ea Peak Fresh Produce® Garlic, Clove(s)
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 1/2 cup Piancone Unfiltered EVOO
  • 1 1/4 cup Roma® Cheese, Parmesan, grated
  • 1 loaf ea Heritage Ovens® Bread, Baguette(s), Artisan French, sliced on bias
  • 1 tsp Magellan® sea salt
  • 1 tsp Magellan® Black Pepper, ground
  • 3 tbsp Peak Fresh Produce® Basil, minced
  • 1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped