Spicy Eggplant Dip With Parmesan Toasts

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
205
FAT
49%
CHOL
2%
SOD
10%

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Ingredients for 8 servings

1/2 cup plus 3 Tbs. extra-virgin olive oil, &nbsp plus more for brushing

2 eggplant, each about 12 oz., &nbsp peeled and cut into 1-inch cubes

2 garlic cloves, thinly sliced

1 large yellow onion, chopped

1/4 tsp. red chili flakes

1/4 tsp. ground cumin

Salt and freshly ground pepper, to taste

2 Tbs. chopped fresh flat-leaf parsley

Juice of 1 lemon

1 baguette, cut crosswise into 1/4-inch-thick &nbsp slices

1/3 cup grated Parmigiano-Reggiano &nbsp cheese

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