MORE RECIPES ARE POSTED TO OUR BLOG
and also by clicking here for tapas or here for others or here for more
BRUSCHETTA with EGGPLANT CAVIAR
Makes 3 cups
The bruschetta may be served already assembled, on a platter or tray, or a bowl of the spread may be placed on a tray and surrounded by the toasted baguette slices for guests to assemble themselves. More formally, small ramekins of the spread may be placed on individual plates and surrounded by toasted baguette slices.
1 large globe eggplant, about 1 lb., halved lengthwise
2 French bread baguettes, cut on the diagonal into ½ inch slices
extra-virgin olive oil
6+ garlic cloves, peeled and halved
2 tomatoes, peeled, seeded and chopped
½ onion, chopped
2 garlic cloves, chopped
1 T. extra-virgin olive oil
¼ c. chopped fresh cilantro
1-1½ T. lemon juice
1 tsp. salt, or to taste
1 tsp. fresh-ground pepper, or to taste
Preheat oven to 300°F. Place the eggplant on a foil or parchment lined, lightly oiled, baking sheet and bake until very soft and tender when pierced with a knife and the flesh pulls away from the browned skin, about 1 hr 15 minutes. Remove from oven and let cool.
While eggplant is cooling, brush bread slices lightly with olive oil and grill or broil until golden, turn over and repeat. Remove from heat source and, when cool enough to handle, rub the prettiest side of each slice with the cut side of a garlic clove. Set toasts aside. (May make toasts 1 day prior and store in airtight container.)
When the eggplant is cool enough to handle, peel it and chop the flesh coarsely and set aside. Combine the tomatoes, onion, chopped garlic and olive oil in a food processor or blender and process until smooth. Add the eggplant, cilantro, lemon juice, salt and pepper and process until smooth. Adjust seasonings to taste. (May be prepared ahead and refrigerated.) Serve at room temperature.
Williams-Sonoma recipe from customer Linda O'Connell
ARCHIVED RECIPES
SPINACH SALAD with WARM TARRAGON DRESSING
ASPARAGUS with TWO RED PEPPERS and ORZO
CHIPOTLE MAYONNAISE POTATO SALAD
ROASTED VEGETABLE PASTA PRIMAVERA