Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Herb Garlic Baguette & Roasted Eggplant Dip

Start by preheating your oven to 450 F and lining a baking sheet with parchment paper.

Slice the eggplants in half lengthwise, lightly brush the cut sides with some olive oil, and lay them face down on the baking sheet.

Place them in the oven and let them roast for around 40 minutes, or until they're nice and soft. Take them out of the oven and let them cool down a bit.

After the eggplants have cooled, scoop out the insides and discard the skins.

In a food processor, add the eggplant and the rest of the dip ingredients, then blend until you've got a smooth, creamy dip. Adjust the seasoning as needed.

Take your baguette and slice it lengthwise.

Mix the parsley, garlic, and olive oil in a bowl, then brush this mixture over the open sides of the baguette.

Place the baguette in the oven for about 10-15 minutes. Then, cut it up into squares.

Spread the eggplant dip on a plate, then top with a fresh chopped salad.

Drizzle some olive oil over the top, sprinkle with chopped parsley and a bit of paprika.

Serve it up with squares of herb garlic bread.

Yarin Shachagi

Herb Garlic Baguette & Roasted Eggplant Dip

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