Grilled Bread with Aubergine & Basil

Ingredients for Grilled Bread with Aubergine & Basil

• 8 tablespoons olive oil, divided

• 2 garlic cloves, thinly sliced

• 1 teaspoon fresh marjoram or oregano leaves

• 1/4 teaspoons crushed red pepper flakes

• 1 large aubergine (about 450g ), cut into 3/4" pieces

• Kosher salt, freshly ground pepper

• 1 tablespoon fresh lemon juice

• 8 3/4"-thick slices country-style bread

• 1/2 cup torn fresh basil leaves

• 30g Parmesan, shaved

Heat 60ml 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.

Add aubergine to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 120ml water; season with salt and pepper. Cook, tossing occasionally, until aubergine is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 60ml oil and grill until lightly charred, about 2 minutes per side.

Spoon aubergine mixture on toast and top with basil and Parmesan; cut toast in half.

Do ahead: Aubergine can be cooked 2 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.