Rye Bread with Roasted Eggplant Spread
Rinse the eggplant, prick all over with a fork, and place in a baking dish. Bake in a preheated oven at 180°C (approximately 350°F) until soft, about 15-20 minutes. Remove the eggplant from the oven and let it cool slightly before cutting in half. Scoop out the flesh with a spoon and mash it with a fork if necessary.
Peel and finely chop the shallots and garlic. Stir the shallots, garlic, and olive oil into the eggplant puree. Stir in the lemon juice, and season with salt and cayenne pepper to taste. Allow to cool.
For serving: Toast the bread slices if desired. Spread the eggplant spread between the bread slices and garnish with parsley.