Spicy Eggplant Dip With Parmesan Toasts

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Spicy Eggplant Dip With Parmesan Toasts

 

1/2 cup extra-virgin olive oil plus 3 tablespoons extra-virgin olive oil plus

more for brushing

2 eggplant, about 12 ozs each, peeled, cut into 1 " cubes

3 garlic cloves, thinly sliced

1 large yellow onion, chopped

1/4 teaspoon red chili flakes

1/4 teaspoon ground cumin

salt to taste

freshly ground black pepper to taste

2 tablespoons fresh flat-leaf parsley, chopped

juice of 1 lemon

1 baguette, cut crosswise into 1/4 " -thick slices

1/3 cup grated Parmesan

 

In a 4-quart deep sauté pan over medium heat, warm 1/4 cup of the olive oil

until nearly smoking. Add half of the eggplant and sauté, stirring occasionally,

until lightly golden and tender, 8 to 10 minutes. Transfer the eggplant to a

platter and repeat with 1/4 cup of the olive oil and the remaining eggplant.

Transfer to the platter.

Add 1 tablespoon of the olive oil to the pan, add the garlic and sauté, stirring

often, until just golden, about 1 minute. Add the onion and sauté, stirring

occasionally, until tender, 4 to 5 minutes. Stir in the chili flakes and cumin

until blended and return the eggplant to the pan. Cook, stirring often, until

the eggplant is very tender and almost mushy, 6 to 8 minutes more. Remove from

the heat and let cool for 5 minutes.

Transfer the eggplant mixture to a food processor or blender and puree until

smooth. Taste and adjust the seasonings with salt and pepper, and stir in the

parsley, lemon juice and the remaining 2 tablespoons olive oil. Transfer to a

sealable container and refrigerate for 1 to 2 days.

Preheat an oven to 350 degrees.

Arrange the baguette slices on a baking sheet. Brush the slices lightly with

olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until

golden and crisp, 15 to 18 minutes. Let the toasts cool to room temperature and

store in an airtight container until ready to serve.

Let the eggplant stand at room temperature for at least 30 minutes before

serving. Serve the Parmesan toasts alongside.

Serves 8.