1 medium, firm eggplant

2 cloves garlic

2 pinches ground allspice

2 tsp Blazing Blends Southwest Chile© spice rub

Coarse salt and black pepper

1/2 cup of fresh parsley

1 tsp extra-virgin olive oil

1 loaf of crusty bread cut into small rounds

Preheat oven to highest setting. Cut 2 or 3 slits into eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.

Peel skin away from eggplant. Add the eggplant flesh and juice to a food processor and combine with garlic, allspice, salt, pepper, Southwest Chile© rub and parsley. Pulse into a paste and add olive oil.

Serve spread over the crusty bread rounds.

Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.