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Category: Recipes
Prep Time: Cook Time: Total Time:
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
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Eggplant Caviar
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Category: Recipes
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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