Bruschetta With Eggplant Caviar

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Bruschetta With Eggplant Caviar

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 large globe eggplant -- about 1 lb.

2 tomatoes -- peeled and chopped

1/2 yellow onion -- coarsely chopped

2 garlic cloves -- coarsely chopped

1 tablespoon extra-virgin olive oil

1/2 cup pitted and coarsely chopped kalamata

olives

1/4 cup coarsely chopped fresh cilantro

1 tablespoon lemon juice -- (1-1 1/2)

1 teaspoon salt

1 teaspoon freshly ground pepper

for the baguette toasts--

2 baguettes -- each cut on the diagonal into

slices 1/2 inch thick

1/2 cup extra-virgin olive oil

4 garlic cloves

 

Preheat an oven to 300 degrees 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 degrees F. Place the baguette slices on baking sheets

and drizzle 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.

 

Makes 48 toasts.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series, Cooking from the

Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999). "

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Per Serving (excluding unknown items): 1183 Calories; 123g Fat (90.5%

calories from fat); 4g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 2160mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0

Fruit; 24 1/2 Fat.

 

NOTES : Eggplant caviar is a wonderful spread to make when

eggplant is plentiful in summer. The bruschetta can be

served already assembled for a casual occasion. For a more

formal gathering, present each diner with an individual

ramekin of caviar and a plate of toasted baguette slices

to make their own.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0