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

1. 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.
2. Thinly slice 4 of the garlic cloves. In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Add the sliced garlic and cook until fragrant and tender, about 2 minutes. Remove from the heat. 
3. In a food processor, combine the cooled eggplant, the remaining 3 tablespoons olive oil, the lemon juice, garlic oil mixture, and salt and pepper to taste. Whip until smooth. Transfer the puree to a bowl and stir in the parsley. 
4. Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1-2 minutes. 
5. Rub the toasted side of the bread with the remaining garlic clove. Spread the eggplant puree over the toasts. You want a nice thick layer. Drape an anchovy fillet over each crostini and serve. 

Note from the book: don't try this recipe with globe eggplants, they can be seedy, and the skin is far too tough. With Japanese eggplants, everything goes into the puree, smoky skin and all, and the flavor is much more pronounced.

From the Franny's cook book