Quickly broil eggplant and bread for this bruschetta with garlicky skordalia

After it’s broiled, the eggplant gets a dip in maple syrup and balsamic vinegar, and you pile it onto the bruschetta after smearing it with one of my favorite condiments: skordalia. This chunky Greek puree is traditionally made with potatoes, but here you make use of the ends of the bread instead, blitzing it in a food processor with those toasted hazelnuts, plus garlic, lemon juice, vinegar and water.