Charred eggplant & roasted onion toast
Smoky fire-roasted eggplant and onion mashed into a creamy mousse with garlic, olive oil, sesame oil, and soy sauce, served on toasted bread and finished with a torch-charred cheese topping.
What you need
How Maurice does it
- 1
Light a fire in an outdoor stone oven using pinecones and almond wood; let it burn down to hot coals.
- 2
Place the whole eggplants and the whole onion directly onto the burning coals. Roast for 15–20 minutes, turning occasionally, until the skins are charred and the insides are soft.
- 3
Using tongs, transfer the charred eggplants and onion to a bowl and let cool slightly.
- 4
Peel the skin off the eggplants and onion, then scoop the eggplant flesh and add the onion to a mixing bowl. Add the chopped garlic.
- 5
Mash and mix everything with a wooden spoon until you get a creamy, slightly chunky mousse.
- 6
Stir in the olive oil, sesame oil, soy sauce, and red wine vinegar. Season with salt and pepper to taste.
- 7
Toast the bread slices until golden. Spread the eggplant mixture generously onto each toast.
- 8
Sprinkle the grated cheese over the toasts and use a kitchen torch to briefly char the tops until melted and bubbly.
- 9
Squeeze a little lemon juice over the toasts and serve immediately, optionally with a glass of white wine.
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