Aubergine Bruschette

Ingredients for Aubergine Bruschette

• 1 baguette

• 4 tablespoons extra-virgin olive oil

• 1 1/2 garlic cloves, whole clove left unpeeled

• 1 small aubergine (230g)

• 1/2 teaspoons finely chopped fresh thyme

• 1/4 teaspoons finely chopped fresh rosemary

• 1/4 teaspoons finely chopped fresh oregano

• 1/4 teaspoons coarse gray sea salt

• 1/8 teaspoons coarsely ground black pepper

• 1 tablespoon chopped fresh flat-leaf parsley

• 2 tablespoons finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 191°C.

Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 177°C.

Halve aubergine lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange aubergine, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over aubergine, then drizzle aubergine and garlic with 2 tablespoons oil.

Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake aubergine until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.

Transfer aubergine to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop aubergine and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.

Top toasts with aubergine mixture and sprinkle with cheese.

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