Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

Skordalia, a garlicky Greek spread of nuts, bread and (traditionally) potatoes, anchors these hearty toasts. This version skips the potatoes and uses the ends of the same loaf of bread you’re turning into bruschetta. If you don’t like eggplant, this can work with all sorts of other vegetables: broiled bell peppers, zucchini or other summer squash; or, for something even simpler, ripe in-season tomatoes. If you'd like, you can cook the eggplant, or other suggested vegetables, on a charcoal or gas grill instead of broiling.

Storage:Refrigerate the skordalia for up to 1 week. Refrigerate the broiled, dressed eggplant for up to 3 days. Store toasted bread, well-wrapped, at room temperature for up to 3 days.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 30 mins| Total: 40 mins

  • Step 1

    Position one rack in the middle of the oven and another in the highest position and preheat to 350 degrees.

  • Step 2

    Spread the hazelnuts on a large, rimmed baking sheet, and toast for about 8 minutes, or until fragrant and lightly browned. While the nuts are still hot, transfer them to a clean dish towel, fold the towel over the nuts, and vigorously rub them to loosen and remove as many of the skins as you can; don’t worry if some remain. Chop 1/4 cup of the nuts and reserve for serving. Transfer the remaining whole nuts to a food processor and process just until finely ground.

  • Step 3

    Cut the rounded ends (about 6 ounces total) off the bread and cut into 2-inch pieces. Cut the remaining bread into 8 thick slices and reserve for the bruschetta.

  • Step 4

    Transfer the 2-inch bread pieces to the food processor with the nuts and process until finely crumbled. Add the water, 4 tablespoons of the oil, garlic, lemon juice, red wine vinegar and 1/2 teaspoon of the salt, and process until smooth. Taste, and season with more salt if needed.

  • Step 5

    Turn on the broiler.

  • Step 6

    Brush the eggplant slices on both sides with 1 tablespoon of the oil and season with the remaining 1/4 teaspoon of the salt. Transfer to the same baking sheet you used for the hazelnuts and broil for about 4 minutes per side. Transfer to a medium bowl, add the balsamic vinegar and maple syrup, and toss to coat. Leave the broiler on.

  • Step 7

    Brush the bread slices on both sides with the remaining 1 tablespoon of the oil. Transfer them to the same baking sheet you used for the eggplant and broil until lightly toasted, 1 to 2 minutes per side. Watch carefully to avoid burning.

  • Step 8

    To serve, spread the skordalia generously on the toasts (about 1/4 cup per toast). Top with eggplant slices, radicchio, reserved chopped hazelnut and lemon zest. Serve warm or at room temperature.

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    Nutritional Facts

    Per serving

    • Calories

      625

    • Fat

      36 g

    • Saturated Fat

      4 g

    • Carbohydrates

      68 g

    • Sodium

      685 mg

    • Protein

      13 g

    • Fiber

      10 g

    • Sugar

      12 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Eat Meat Less” by the Jane Goodall Institute (Weldon Owen, 2021).

    Tested by Joe Yonan.

    Published July 30, 2021

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