Grilled Bread With Eggplant & Basil
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
8 tbsps
Olive Oil (divided)1 tsp
Marjoram (fresh)1 tbsp
Lemon Juice (fresh)30 g
Parmesan (shaved)Directions:
1
Heat 4 tablespoons oil in a large skillet over medium heat
2
Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes
3
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes
4
Add 1/2 cup water; season with salt and pepper
5
Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes
6
Let cool slightly; mix in lemon juice
7
Season with salt, pepper, and more lemon juice, if desired
8
Meanwhile, prepare grill for medium-high heat
9
Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side
10
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half
11
Do ahead: Eggplant can be cooked 2 days ahead
12
Let cool; cover and chill
13
Heat 4 tablespoons oil in a large skillet over medium heat
14
Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes
15
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes
16
Add 1/2 cup water; season with salt and pepper
17
Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes
18
Let cool slightly; mix in lemon juice
19
Season with salt, pepper, and more lemon juice, if desired
20
Meanwhile, prepare grill for medium-high heat
21
Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side
22
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half
23
Do ahead: Eggplant can be cooked 2 days ahead
24
Let cool; cover and chill