Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Ever heard of Bitcoin? I encourage you to veiw my 4 minute video about the Bitcoin of Health Care CoinMD. Just load set up a free 30 day test ride and contact me as needed. I have a Facebook informational page you can request to join for all my mist updates.


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Bruschetta with Eggplant Caviar


Posts : 26951
Thanked : 1434
Join date : 2013-01-12

Bruschetta with Eggplant Caviar

Post by Lobo on Mon 08 Feb 2016, 10:15 pm

Bruschetta with Eggplant Caviar

Read Reviews

Write a Review
Prep Time: 30 minutes
Cook Time: 95 minutes
Servings: 16
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.

  • 188


  • 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

Wine Pairing

This pairs well with crisp, light-bodied rosé wines from our Wine Club.


Preheat an oven to 300°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°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.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).

    Current date/time is Tue 16 Jan 2018, 11:24 am