Bruschetta with Eggplant Caviar
- 1 large globe eggplant, about 1 lb.
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
- 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
- 1/4 cup coarsely chopped fresh cilantro
- 1 to 1 1/2 Tbs. lemon juice
- 1 tsp. salt
- 1 tsp. freshly ground pepper
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.