Food Recipes Appetizers Appetizer Toasts Marinated Piquillo Pepper and Whipped Eggplant Toasts Be the first to rate & review! Chef Jose Garces pan-sears sweet and smoky Spanish piquillo peppers before marinating them in a garlic, honey and fresh herb vinaigrette. Slideshow: More Bruschetta and Crostini Recipes By Jose Garces Jose Garces Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a James Beard Award winner, an entrepreneur, and a food innovator with a restaurant group in Philadelphia. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © John Kernick Total Time: 1 hr Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 1 large eggplant 5 garlic cloves, thinly sliced 1 cup extra-virgin olive oil 1/3 cup red wine vinegar 1/4 cup honey 1 tablespoon minced rosemary 1 tablespoon minced oregano 1 tablespoon minced parsley, plus chopped parsley for garnish Kosher salt Pepper One 12-ounce jar piquillo peppers, drained well and patted dry 4 ounces fresh goat cheese, preferably Spanish (1/2 cup) 2 ounces cream cheese (1/4 cup) Thick toasts and marinated white anchovies, for serving Directions Roast the eggplant directly over a gas flame, turning occasionally, until charred all over and soft, about 12 minutes. Transfer to a colander and let cool slightly, then peel and let cool completely. Meanwhile, in a medium saucepan, cook the garlic in the oil over moderate heat until sizzling, about 2 minutes. Remove from the heat and whisk in the vinegar, honey, rosemary, oregano and minced parsley. Season the vinaigrette generously with salt and pepper. Heat a large cast-iron skillet. In batches if necessary, add the piquillos to the skillet in an even layer. Cook over high heat, turning once, until lightly charred on both sides, about 2 minutes total. Add the piquillos to the warm vinaigrette and let cool completely. In a food processor, combine the eggplant with both cheeses and puree until smooth. Scrape into a bowl and season with salt and pepper. Spread the whipped eggplant on toasts and, using a slotted spoon, spoon some of the marinated piquillos on top. Garnish with chopped parsley and serve with anchovies. Make Ahead The piquillos and whipped eggplant can be refrigerated for up to 3 days. Serve at room temperature. Originally appeared: May 2016 Rate It Print