Avocado is for amateurs—step up your toast game:
One 12-ounce jar piquillo peppers, drained well and patted dryThick toasts and marinated white anchovies, for servingRoast 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.
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.
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