Lynne M. Giffen's Recipe

Eggplant Caviar

Category: Recipes

RECIPE INGREDIENTS

1 large eggplant, halved lengthwise
1 tablespoon olive oil
1 small French baguette (about 6 ounces), sliced 1/4 inch thick
Vegetable cooking spray
1 medium red bell pepper, cut into 1/8 -inch dice
1 small onion, minced
2 garlic cloves, minced
1 large tomato--peeled, seeded and cut into1/8 -inch dice
3 tablespoons fresh lemon juice
2 tablespoons minced chives
1 tablespoon minced fresh basil

RECIPE METHOD

Preheat the oven to 350 degrees F. Brush the cut sides of the eggplant
with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on
a baking sheet and roast for about 1 hour, or until tender and
collapsed. Let cool.

Arrange the bread slices on another baking sheet and spray lightly
with cooking spray. Bake for about 8 minutes, or until golden and crisp.

Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red
pepper, onion and garlic and cook over moderate heat, stirring
occasionally, until the vegetables are softened but not browned, about
6 minutes. Transfer to a bowl and let cool.

Using a spoon, scrape the eggplant flesh from the skin; discard the
skin. Finely chop the flesh and add the eggplant to the sautéed
vegetables. Stir in the tomato, lemon juice and the remaining 1
teaspoon oil. Season with salt and pepper and refrigerate until
slightly chilled. Stir the chives and basil into the eggplant caviar
and serve with the croutons.

4 servings