Eggplant Caviar

A great mix between a salsa and a tapenade, this is an appetizer with a LOT of flavor. Even those weary of eggplant will be certain to enjoy. The fresh garlic gives a smooth and spicy kick, olives a salty bite and fresh organic tomatoes and deliciously fresh finish. Place it all on a toasted slice of sourdough and you've got a really great way to start off the night.


Eggplant Caviar

Ingredients:
1 medium eggplant
2 tomatoes, chopped and peeled
1/2 medium red onion
2 large garlic cloves
1 Tbsp olive oil, plus more for crostini
1/4 c. cilantro
1/4 c. pitted kalmata olives
1 Tbsp fresh lemon juice
1 tsp kosher salt
1 tsp freshly ground pepper
1 baguette, preferably sourdough, sliced
2 scallions, white and light green portion thinly sliced

Directions:
-Preheat oven to 350 and place eggplant on a lined baking sheet.
-Place baking sheet into oven and roast until eggplant looks wilted and skin is easily pieced with a fork, about 60-75 minutes.
-Remove eggplant from oven and cool completely.
-In bowl of food processor, combine tomato, red onion, garlic and olive oil.
-Pulse to process until well combined.
-Add eggplant, cilantro, olives, lemon juice, salt and pepper and pulse until ingredients are roughly chopped to the consistency of a salsa, about 4-5 pulses and set aside.
-Preheat oven to 450 and place baguette slices onto baking sheet.
-Brush each slice lightly with olive oil.
-Place baking sheet into oven and bake until edges are lightly golden, about 10 minutes.
-Remove from oven, place a spoonful of eggplant caviar onto each slice and place on serving platter.
-Top with sliced scallions and serve.

Makes about 30 slices.


Adapted from Williams-Sonoma