After it’s broiled, the eggplant will get a dip in maple syrup and balsamic vinegar, and also you pile it onto the bruschetta after smearing it with considered one of my favourite condiments: skordalia. This chunky Greek puree is historically made with potatoes, however right here you make use of the ends of the bread as an alternative, blitzing it in a meals processor with these toasted hazelnuts, plus garlic, lemon juice, vinegar and water.
