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Transform simple ingredients into something spectacular with this braised eggplant toast with garlic bean spread. The luxuriously smooth spread with rich braised eggplant on crusty bread with toasted pine nuts makes an irresistible appetizer or light meal.
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What makes this dish special
Whenever people find out that I'm a professional chef, they always ask what my speciality is. I'll be honest, I don't have one because I'm constantly trying new cuisines. But one thing I love making, or rather baking, is bread. There's just nothing better than homemade bread.
Ever since I started making my own sourdough, I've been making toast daily. Not just butter and jam on toast, but toasts hefty enough to make a meal or appetizer. So far, I've whipped up a roasted tomato and burrata toast and charred ricotta toast with peppers, both of which are incredibly delicious. It was time to add another one to the list, this time going the Middle Eastern route.
I know there aren't a lot of people who like eggplant, but when it's braised with flavor-punching ingredients, it's really quite good. You almost forget you're even eating eggplant! Try this braised eggplant toast with garlic bean spread, and you won't regret it.
Recipe
Braised Eggplant Toast with Garlic Bean Spread
Ingredients
Garlic bean spread
- 10 garlic cloves
- 3 thyme sprigs
- 1 rosemary sprig
- ½ cup olive oil
- 14 ounces canned cannellini beans rinsed and drained
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- salt and pepper
Braised eggplant
- 4 tablespoons oil
- 1 medium eggplant diced
- 2 shallots sliced
- 2 black garlic sliced
- 14 ounces canned diced tomatoes
- 1 tablespoon pomegranate molasses
- 1 teaspoon sugar
- salt and pepper
- 2 tablespoons fresh dill
Remaining ingredients
- 6 slices crusty bread (French bread, sourdough, Italian loaf)
- 2 tablespoons toasted pine nuts
Instructions
- Make the garlic bean spread. Combine the garlic cloves with thyme, rosemary, and ½ cup olive oil in a medium saucepot. Heat the oil over low heat and continue to gently simmer for 10 minutes or until the garlic cloves are lightly browned. Remove from heat and let sit for 10 minutes.
- Remove and discard the herbs. Blend the garlic cloves with ¼ cup of the oil, cannellini beans, dijon, and lemon juice until smooth. Season with salt and pepper. Set aside.
- Heat 4 tablespoons of oil in a saute pan over medium-heat heat. Add the diced eggplant and cook until caramelized on all sides, about 7-8 minutes.
- Add the shallots and black garlic and saute until the shallots are tender, about 3 minutes. Add the canned tomatoes, pomegranate molasses, and sugar and bring to a boil. Reduce heat to low and simmer for 20 minutes, stirring frequently. Season the eggplant with salt and pepper.
- Smear the garlic bean spread on the sliced toasted bread. Spoon a generous amount of the braised eggplant on the toast and finish with dill, pine nuts, coarsely ground black pepper, Maldon salt, and a drizzle of extra virgin olive oil. Serve immediately.
Notes
Step-by-step instructions
Step 1: Make garlic bean spread
If you've tried my other toast recipes, you know that I like to pile on a good amount of ingredients on a slab of bread. If we're going to make them for lunch, you'd better make it satisfying! This eggplant toast is no different in that there are several components to prepare. Don't fret, it'll come together sooner than you think.
To make the braised eggplant toast, we're going to first make the garlic bean spread. Think of it like hummus but made with cannellini beans and roasted garlic. Delicious, right?
Slowly brown whole garlic cloves in oil with rosemary and thyme sprigs until the garlic is golden brown. The garlic will continue to cook as it sits in the hot oil, so you don't want it too dark.
Remove the herbs and blend half of the oil, about ¼ cup, with the roasted garlic cloves, cannellini beans, mustard, and lemon juice until smooth. Season with salt and pepper, and there you have the garlic bean spread.
The recipe makes a good amount of dip, so you'll most likely have extra. This means time to spread it on everything! I used it as a pizza sauce, slathered it on roasted chicken, and used it as a dip for pita chips. All highly recommendable.
Step 2: Braise eggplant
Now it's time to braise the eggplant. Eggplant does take a while to cook, about 20 minutes. If you rush the process, the eggplant will taste more sponge-like.
I like to really break down the vegetable until it's tender and soft, allowing it to soak up all the flavors and become something quite beautiful.
Black garlic is fermented garlic that tastes almost like balsamic vinegar. I recently became obsessed with this ingredient because of the punch it adds to dishes.
If you can't find black garlic, substitute it with regular garlic, roasted garlic, or caramelized onions (if you have the time).
The pomegranate molasses might be another foreign ingredient in the list. It's basically pomegranate juice that has been reduced until it's an intensely flavored syrup.
I personally don't think there's anything else that compares in flavor, but if you can't find it, substitute it with balsamic vinegar and a touch of honey.
Once all of the ingredients are in the pan, simmer the eggplant until it's tender but still holds its shape. You can cook it further if you prefer very soft eggplant, but make sure to stir occasionally to prevent the eggplant from burning.
Spread the garlic bean spread on crusty bread and top it with the braised eggplant. Finish with a sprinkle of toasted pine nuts, dill, coarsely ground black pepper, Maldon salt, and a drizzle of extra virgin olive oil. It's those finishing touches that seal the deal!
Now get ready for the best braised eggplant toast you've ever had. A bold statement, I know, but I stand by it! I hope you're hungry because these toasts will surely satisfy you!
Check out this complete list of easy summer entertaining recipes with bold flavor for more delicious dishes!
Make-ahead and storage
- Make-ahead: You can cook both the garlic bean spread and braised eggplant the day before and assemble the toasts right before serving.
- Store: Keep the components separate in airtight containers in the refrigerator for up to 3 days.
More eggplant recipes
Looking for more dishes featuring eggplant? Try these:
Suz says
Everyone need to make this toast. So unique and incredible flavors!
Christine Ma says
Thank you so much!