Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until blackened and charred, turning frequently; let cool slightly, and peel.
Place peeled eggplant, cilantro, vinegar, oil, salt, pepper, and garlic in a food processor, and process until smooth. Spoon into a bowl; cover and chill 2 hours. Spread 1 tablespoon eggplant mixture on each bread slice.
Garnish with cilantro, if desired.