Bruschetta With Eggplant Caviar
This recipe for Eggplant Caviar Toasts combines the rich, creamy texture of roasted eggplant with savory and zesty flavors to create a delicious appetizer or snack. The velvety eggplant is paired with a blend of tomatoes, olives, and aromatic garlic, creating a flavorful spread that is perfect for topping crisp, golden toasts. Each bite offers a satisfying crunch followed by a burst of Mediterranean-inspired taste, making this dish a delightful addition to any gathering.
— Constant Cookbook
Ingredients
- 1 large globe eggplant, about 1 lb.
- 2 baguettes, each cut on the diagonal into
- slices 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves
- 2 tomatoes, peeled and chopped
- 1/2 yellow onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 Tbs. extra-virgin olive oil
- 1/2 cup pitted and coarsely chopped Kalamata
- olives
- 1/4 cup coarsely chopped fresh cilantro
- 1 to 1 1/2 Tbs. lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
Instructions
- Preheat an oven to 300°F.
- Place the eggplant on a baking sheet. Bake until very soft and tender when pierced with a knife and the flesh pulls away from the browned skin, about 1 1/4 hours. Remove from the oven and let cool.
- While the eggplant is cooling, prepare the toasts: Increase the oven temperature to 400°F. Place the baguette slices on baking sheets and drizzle the slices evenly with the olive oil. Bake until golden on top, about 15 minutes. Remove from the oven, turn over the slices, and return to the oven. Continue to bake until golden on the other side, about 5 minutes more. Remove from the oven. When the toasts are cool enough to handle, rub the most golden side of each one with a whole garlic clove.
- When the eggplant is cool enough to handle, peel it and coarsely chop the flesh. Set aside.
- In a blender or food processor, combine the tomatoes, onion, chopped garlic and olive oil. Process until smooth. Add the eggplant, olives, cilantro, lemon juice, to taste, salt and pepper. Process until smooth. You should have about 3 cups.
- To serve, spread each toast with about 1 Tbs. of the eggplant caviar and arrange on 1 or 2 platters or on individual serving plates.
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