Whipped Eggplant and Anchovy Crostini
These are a hit every time I make them. I know, there is fish in this recipe, you can omit the anchovies and still have really delicious crostini, but I admit, the anchovy fillet puts this over the top. 35 minutes - serves 6 5 Japanese eggplants (about 12 oz), stem ends trimmed 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 tablespoon kosher salt, plus more to taste 5 garlic cloves Juice of 1 lemon Freshly cracked black pepper 3 tablespoons chopped flat-leaf parsley Six 3/4-inch thick clives country-style bread 6 anchovy fillets Preheat a charcoal or gas grill for medium-high indirect cooking. Toss eggplants with 1/4 cup of the olive oil and sprinkle with the salt. Transfer the eggplants to the unheated part of the grill and cook, covered, turning occasionally, until the skin is lightly charred and the flesh is soft, 10-15 minutes. (Alternatively, you can roast the eggplant in a 400ºF oven until soft.) Cool completely. Thinly slice 4 of the garlic cloves. I