2 medium or 3 small eggplants
1 garlic clove, very finely chopped or grated
1 Tbs. fresh lemon juice
1/4 tsp. ground cumin
1/2 tsp. grated lemon zest
Dash of salt
6 slices multigrain bread
4 oz. thinly sliced ham or prosciutto
1 tsp. finely diced chives
Turn on the broiler. Line a sheet pan with aluminum foil and place the eggplants on top. Put the eggplants under the broiler, at least four inches away from the heat source.
Cook for 30 minutes, turning occasionally, until the eggplants are completely charred on all sides and very tender (if you are using one large eggplant, cook for at least 45 minutes).
Remove from the oven and wrap the foil from the pan around the eggplants. Let them rest for at least 20 minutes. Once the eggplants have cooled, remove the foil and slice them in half. Scoop out the soft interior and place in a bowl; add the garlic, lemon, cumin, lemon zest, and salt and mix well.
Cut the bread into quarters and spread the eggplant mixture on top. Cut the ham into slices to fit the bread quarters and place on top. Sprinkle the chives (and a bit more salt, if you’d like) on top.
Plate an hour before serving and make sure to cover tightly to preserve the bread. The eggplant can be made up to two days ahead and stored in the refrigerator.
Emmy-nominated TV host, cookbook author, and Charleston native Ali Rosen shares her pro tips for easy potluck meals to-go
