Roasted Eggplant Caviar Crostini
2 large eggplants, halved lengthwise
1. Score the cut sides of the eggplants in a crisscross pattern and sprinkle with 1 tablespoon of salt. Arrange the eggplant halves, cut side down, on a large platter, cover with a baking sheet and weight down with cans. Let stand for 1 hour to press the moisture from the eggplants.
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon dijon mustard
freshly ground pepper
8 crostini toasts *
2. Preheat the oven to 375°. Spread 1 tablespoon of the olive oil on a baking sheet. Pat the eggplants dry with paper towels and set them, cut side down, on the baking sheet. Bake the eggplants for about 1 hour, or until very soft. Let cool slightly, then remove the skin and seeds and finely chop the pulp. Put the pulp in a strainer and press out as much moisture as possible.
3. Transfer the eggplant to a food processor and stir in the garlic and mustard, some pepper and the remaining 1 tablespoon of olive oil. Refrigerate the eggplant caviar overnight. Let the eggplant caviar return to room temperature, then spread each Crostini Toast with a heaping teaspoon of the eggplant caviar and serve.
The eggplant caviar can be refrigerated for up to 5 days.
* Crostini Toasts
1 medium baguette, cut into thirty-two 1/4 inch-thick slices
About 1/4 cup olive oil, for brushing
Preheat the oven to 350°. Arrange the bread on 2 large baking sheets and brush each slice on both sides with the olive oil. Bake for about 7 minutes, or until golden brown. Let cool completely.
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