How to make
Cut the eggplant into long pieces and bake for 10 minutes on the grill with the cut part facing up. Peel them, and blend the squishy part with the garlic cloves.
Cut the hot pepper into small pieces, add it together with the salt and olive oil to the puree. Put the bread on the grill for a while, spread with eggplant puree on it and serve.
