Braised Eggplant Toast with Garlic Bean Spread
Servings 4
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
You can use the remaining infused garlic oil when sauteing the eggplant.
The garlic bean spread can be made the day before.
