Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
Ingredients
Step 1
Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Step 2
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Step 3
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Step 4
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
Step 5
Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
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Reviews (5)
Back to TopThis was delicious and easy to make. I used oregano.
Anonymous
Texas
4/9/2020
Definitely easy to make and relatively quick. However, as a lover of aubergines, I did think this wasn't a great use of them. I shall not be repeating this recipe.
Anonymous
London, UK
7/22/2017
Delicious. I added mushrooms which was a hit with friends.
lora_lu
Denver, CO
8/31/2015
Very quick to make and delicious. I used marjoram. Next time, I'll try oregano. It made a nice vegetarian option at our barbecue. Very hearty.
chris493
Seattle, WA
8/25/2014
Awesome. Only change would be to cut bread prior to grilling, or at least prior to piling on the eggplant goodness.
rvburke1
Houston, tx
8/24/2014
