Marinated Piquillo Pepper and Whipped Eggplant Toasts

1. 1

   Roast the eggplant directly over a gas flame, turning occasionally, until charred all over and soft, about 12 minutes.

2. 2

   Transfer to a colander and let cool slightly, then peel and let cool completely.

3. 3

   Meanwhile, in a medium saucepan, cook the garlic in the oil over moderate heat until sizzling, about 2 minutes.

4. 4

   Remove from the heat and whisk in the vinegar, honey, rosemary, oregano and minced parsley.

5. 5

   Season the vinaigrette generously with salt and pepper.

6. 6

   Heat a large cast-iron skillet.

7. 7

   In batches if necessary, add the piquillos to the skillet in an even layer.

8. 8

   Cook over high heat, turning once, until lightly charred on both sides, about 2 minutes total.

9. 9

   Add the piquillos to the warm vinaigrette and let cool completely.

10. 10

    In a food processor, combine the eggplant with both cheeses and puree until smooth.

11. 11

    Scrape into a bowl and season with salt and pepper.

12. 12

    Spread the whipped eggplant on toasts and, using a slotted spoon, spoon some of the marinated piquillos on top.

13. 13

    Garnish with chopped parsley and serve with anchovies.

* Per serving · 4 servings · Values may vary.

No additional tips available.