Grilled Bread with Eggplant & Basil
A Mediterranean-inspired dish featuring grilled country bread topped with tender, garlic-infused eggplant, fresh basil, and shaved Parmesan. The eggplant is slowly cooked with aromatics until silky smooth, then brightened with lemon juice.
Ingredients
- •8 tablespoons olive oil, divided
- •2 cloves garlic
- •1 teaspoon fresh marjoram or oregano leaves
- •¼ teaspoon crushed red pepper flakes
- •1 pound eggplant
- •to taste Kosher salt and black pepper
- •1 tablespoon fresh lemon juice
- •8 slices country-style bread
- •½ cup fresh basil leaves
- •1 ounce Parmesan
Cooking Instructions
- 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.
2 min
- 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.
25 min
- 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.
4 min
- 4.
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
5 min
- 5.
Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
